In article >, Andy <q> wrote:

>Once, I bought the generic Acme creamcheese once and used a couple
>tablespoons and it sat in the fridge wrapped correctly and in it's box
>for a week. When I went to use it again, it was covered with blue-purple
>mold. Philly creamcheese never did that

Is it possible that the big-name Philadelphia cream cheese is more heavily
laden with preservatives and carcinogens??? (it certainly is a lot more
expensive!)

Art