Dairy & Cheese · per 100g
A mild and spreadable fresh cheese characterized by its smooth, dense texture and lactic tang, serving as a versatile culinary base with a high fat-to-protein ratio.
Fat, Riboflavin (Vitamin B2)
C20:5,n-3, Sum of Monounsaturated Fatty Acids
Vitamin A, Biotin
Vitamin A, beta-Carotene
Nutritional summary
Interesting fact
Modern American cream cheese was created in 1872 by dairyman William Lawrence, who accidentally produced it while attempting to replicate the crumbly French Neufchâtel cheese.
Standout nutrients
Retinol
Vitamin A
Calcium
Riboflavin (Vitamin B2)
Seasonality
Not available
Diet
Sustainability
Dairy production has a higher carbon footprint than plant-based alternatives but lower than most meat products.
Storage
Refrigerate
1–2 weeks
Keep in original packaging and ensure it is tightly sealed to prevent absorption of other fridge odors.
Flavour
Harmonized from 4 validated sources
Claim citations
5