The Quescrem Cream Cheese Garlic & Herbs is made with real, natural garlic and herbs. There are no artificial flavors, giving it a rich and very pronounced taste. It’s aromatic and creamy, tangy and rich, with a very spreadable consistency.
Use this as a spread on bagels and toast. But the Quescrem Cream Cheese Garlic & Herbs is also great to use as filling for baked doughs, or transformed into fried dough balls. It stays stable even after baking, and is easy to pipe so it’s also great for filling pastas, like raviolis or tortellinis.
Cream cheese has had such a journey. It was first made in Normandy, France, and was thus called French Neufchatel. It dates back to around 1035, and is one of France’s oldest cheeses. It was first recoded in 1543, and attained AOC status in 1969.
But the version of cream cheese we are all familiar with, the one that you see everywhere, was made in the United States in the 19th century. It was created by William Lawrence, a dairyman from New York who added cream to Neufchatel cheese to make it richer, and called it “Neufchatel & Cream Cheese.” It quickly grew in popularity, and was quickly in demand. In the late 1920s and early 1930s, bakers started using wheat flour for bagels, making them softer, which made it easy to spread stuff on. It was during this time that it became incredibly popular in the New York Jewish community, where it was called “schmear,” and is used in the now-iconic bagel and cream cheese.
Keep cream cheese refrigerated. Store in refrigerator with a temperature of 40º F or lower. To maintain its consistency, do not freeze cream cheese packed in plastic containers which are softer than foil-wrapped blocks. Keep the original packaging of foil-wrapped cream cheese refrigerated if still unopened.