Dumb Cookery Question

**julieanne** · 09-01-2006, 20:20

Is soft cheese the same as cream cheese???

Usually get cream cheese from Sainsbury's but didn't get there today and the other supermarkets I called at only had soft cheese but I wasn't sure if this was they same thing? [msnembarrased]

**Fourdents** · 09-01-2006, 20:31

I think so J.
But maybe I have a few dumb answers

[msnsmile2][msnsad][msnscared]

Linda

**Cruella DeVilla** · 09-01-2006, 20:32

From what you are describing and as a rule yes but something like a Goats cheese could be classed as a soft cheese also.

**Macka** · 09-01-2006, 20:36

Is it the opposite of "hard Cheese"? Cream as opposed to creamy cheese? I like creamy cheese but I'm not sure if I like cream cheese, is it like cottage cheese, I rather like cottage cheese. I like my cottage cream a bit creamy so creamy cottage cheese. Is cream cheese creamy or cheesy? Let's ask Julie, she lives in Cheshire, where they make lovely cheese, it's a bit soft, and creamy.

**julieanne** · 09-01-2006, 20:44

I want it for my carrot cake filling - so need to make sure it is the same thing.

**Paula D-S** · 09-01-2006, 22:04

<blockquote id="quote" class="ffs">quote:Originally posted by Macka
Is it the opposite of "hard Cheese"? Cream as opposed to creamy cheese? I like creamy cheese but I'm not sure if I like cream cheese, is it like cottage cheese, I rather like cottage cheese. I like my cottage cream a bit creamy so creamy cottage cheese. Is cream cheese creamy or cheesy? Let's ask Julie, she lives in Cheshire, where they make lovely cheese, it's a bit soft, and creamy.
[/quote]
[laugh][laugh][laugh][laugh][laugh][laugh]

**Paula D-S** · 09-01-2006, 22:05

<blockquote id="quote" class="ffs">quote:Originally posted by julieanne
I want it for my carrot cake filling - so need to make sure it is the same thing.
[/quote]

When making the topping for carrot cake I use Philedephia soft cheese as it is very mild in flavour[msnsmile2]

09-01-2006, 22:17

Soft cheese - These include the fresh, unripened cheeses such as cottage, cream, farmer, or pot cheese that need only a starter, perhaps buttermilk, and a few hours before they're ready to eat. More complex soft cheeses include quickly ripened brie and camembert, as well as those made with added cream, known as double-cremes and triple-cremes; all have thin, white edible rinds with creamy to runny interiors and are ready to eat withing a few days or weeks.

Semi-soft cheese - With this group are cheeses ripened three ways: bateria- or yeast-ripened mildly flavored cheeses such as Italian fontina and Danish havarti. Also included are blue-veined cheeses such as gorgonzola, roquefort, and English Stilton that are ripened by the presence of "penicillium" molds.

Firm cheese - Originally termed "farmhouse cheese" but now mostly made in factories, these cheeses are formed into wheels or blocks, usually with a wax coating to seal out molds and external bacteria. This category includes cheddar, edam, gouda, Swiss cheese, jarlsberg, etc. These are generally aged a few weeks to more than a year.

Hard cheese -These are the carefully aged cheeses with grainy textures that are primarily intended for grating. These include asiago, parmesan, and romano. The aging process takes form one year to over seven years.
[msnwink]

**pepsi** · 09-01-2006, 22:25

Basic cheeses are classed according to whether they are hard or soft. For example:-
HARD CHEESE – e.g. Cheddar, Double Gloucester, Edam
SOFT CHEESE – e.g. Caerphilly, Lancashire, Stilton.

Cream cheese, cottage cheese and curd cheese have not developed the typical cheesy flavours, so they can be used in sweet or fruity mixtures. Soft and more watery, therefore can be spread, spooned or mixed with salad and sandwich fillings, without trouble of grating.

Consequently soft cheeses are different to cream cheese and as Paula suggests you need to us Philedephia soft cheese. These are high fat but you can buy a light range.

Hope this helps.