es, as
in the U.S. Philadelphia Cream cheese.

American cream cheeses follow the English pattern, being named from
then: region or established brands owned by Breakstone, Borden, Kraft,
Shefford, etc.

Cream cheese such as the first listed above is easier to make than
cottage cheese or any other. Technically, in fact, it is not a cheese
but the dried curd of milk and is often called virginal. Fresh milk is
simply strained through muslin in a perforated box through which the
whey and extra moisture drains away for three or four days, leaving a
residue as firm as fresh butter.

In America, where we mix cream cheese with everything, a popular
assortment of twelve sold in New York bears these ingredients and
names: Chives, Cherry, Garden, Caviar, Lachs, Pimiento, Olive and
Pimiento, Pineapple, Relish, Scallion, Strawberry, and Triple Decker
of Relish, Pimiento and Cream in layers.

In Italy there is Stracchino Cream, in Sweden Chantilly. Finally, to
come to France, la Foncee or Fromage de Pau, a cream also known around
the world as Creme d'Isigny, Double Creme, Fromage a la Creme de Gien,
Pots de Creme St. Gervais, etc. etc.

The French go even farther by eating thick fresh cream with Chevretons
du Beaujolais and Fromage Blanc in the style that adds _a la creme_ to
their already glorified names.

The English came along with Snow Cream Cheese that is more of a
dessert, similar to Italian Cream Cheese.

We'd like to have a cheese ice cream to contrast with too sweet ones.
Attempts at this have been made, both here and in England; Scottish
Caledonian cream came closest. We have frozen cheese with fruit, to be
sure, but no true cheese ice cream as yet, though some cream cheeses
seem especially suitable.

The farmer's daughter hath soft brown hair
(Butter and eggs and a pound of cheese)
And I met with a ballad I can't say where,
That wholly consisted of lines like these,
(Butter and eggs and a pound of cheese.)

In this parody by Calverly, "The Farmer's Daughter," the ingredients
suggest cheese cake, dating back to 1381 In England. From that year
Kettner in his _Book of the Table_ quotes this recipe:

Take cream of almonds or of cow milk and beat them well together;
and make small coffins (that is, cases of pastry), and do it (put
it) therein; and do (put) thereto sugar and good powders. Or take
good fat cheese and eggs and make them of divers colours, green,
red or yel