Soft cheese instead of cream cheese

Senior Member Joined: Jul 09 2009 Posts: 124

I rexently moved to England and I see they sell Soft cheese. Can I subsitute soft cheese for cream cheese? Is it the same thing?
TIA

Strictly speaking, soft cheese (I presume you're referring to chevington ones?) has less "curd-like" consistency than the farm cheese. For me it tastes like a cross between farm cheese and cream cheese. It should work fine, definitely intechangeable for baked cheese cakes.

Silver Member Joined: Aug 24 2009 Posts: 653

It will work as a subsitute in recipes, but there will be a difference in taste. Slight, but noticeable. I'm sensitive that way, but I find that other people are usually not disturbed by it.

Silver Member Joined: Aug 24 2009 Posts: 653

Like lots of things, it's probably a matter of what you are used to. I personally cannot stomach any cooked or baked items, (blintzes, cheesecake, cheese latkes) made with any cheese not from the good old U S of A, though I'm ok with it on my bread. I would pay the extra price to get cheese imported from America to bake something special, though it's not always in the store. Dh and the kids are happy with either cheese...I guess they've had enough of each kind from an early age to get used to both. I think Bonjura cheese, from France, is most similar to American cream cheese, though I've only eaten it straight, not in a recipe.