Coming from Brazil, this product has the name of Cream Cheese because it is a cheese made from the dairy paste already curdled, without whey and squeezed.
Its manufacture process demands high temperature that promotes the fusion of paste enriched with milky cream.
There are two kinds of cream cheese: the creamy, usually presented in glasses and the cookery presented in pots, tubes and buckets.
While the cream cheese has a higher tenor of humidity, the cookery cheese can be cut and is very resistant to high temperatures of ovens and stoves.
The Tirolez cream cheese in pot is the cookery kind, but it is also made for use in breakfast.
The light cream cheese is a product made from the already coagulated dairy paste, without whey and squeezed, and it can also aggregate matured cheese.
Its manufacture process demands high temperature that promote the fusion of paste enriched with milky cream.
It is good for pizzas, stuff for pasta, rissoles, patty and to spread on the bread!
The light kind is very tasteful and has 40% of fat less!

Nutritional Information

Ingredients

Pasteurized skim milk, milky cream, stabilizing for melted cheese and cream cheese, powder milk, protein concentrated of milk whey, dairy yeast, salt and nisina conservative.

Commercial Information

	Type Tube Cream Cheese Weight (g) 1800* Quant./Box (unit) 8 Shef Life (days) 75 Temp./Storage 10ºC Unit/Sale Bx

*aproximate weights