What is Strawberry Cream Cheese?
Strawberry cream cheese is a dairy product and spread. It is made by thickening cream with healthy bacteria. It has a high fat content, as it is made from cream and milk. Strawberry cream cheese is lightly sweet and has strawberry puree blended into it, giving it a pale pink color. The flavor is mildly tangy, creamy, sweet and fruity.
What does Strawberry Cream Cheese Taste Like?
...Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
...Sweet is one of the five main tastes. It has smooth and round notes in its flavor profile. Sweet is a naturally occurring flavor in many foods, including fruits, berries, winter squashes, sugarcane, and honey. The sweet taste in these foods is due to a higher sugar content. Sweetness is characteristic of desserts and is used as an accent in savory foods.
...Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
...Milk is almost always sourced come from cows. Sometimes sheep, goat, yak and water buffalo milk are used. In general, store bough milk comes from a cow, unless specified otherwise. Whole milk is white, or cream colored and has a higher fat content than skim milk and therefore a creamier and richer texture and flavor. The flavor is mild and bland with a hint of savory sweetness and is satisfying, especially due to its creaminess. Milk is served as a beverage and used in a multitude of dishes both sweet and savory.
...Cream is the fat derived from milk. Other milking animals can produce cream, but it is most commonly obtained from cows. The cream can vary from an off white to a pale golden color. The texture is smooth and can be thick, like a high fat yogurt, or thin, as is often seen in store bought cartons of whipping cream. The flavor is delicate, milky and buttery. Cream is used in a huge variety of food items and dishes, from baked goods, to curries, as glaze for scones, or a flavoring for tea and coffee.
...Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
...The strawberry is a fruit that is generally viewed as a berry, but botanically is more of a fruit. They grow near the ground on clusters of thin green stalks. The fruit varies in size from less than an inch in diameter and length to roughly two inches or more. The average size is often under 2 inches. This fruit is round and fat with a wider top and gently pointed bottom. Seeds lie in tiny indents on the bright red flesh. The fruit is soft and juicy with a bright sweetness. Strawberries are used in jams, desserts, ice creams and more.
...Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
...Tapioca starch, also called tapioca flour or tapioca powder is made from the root of the cassava plant. The root is turned into a pulp using water and once the water evaporates the starch is what remains. The starch is white, fine and powdery. It has a neutral and bland starchy taste. Tapioca starch is used as binder in baked goods, a thickening agent in sauces and other liquids and creates a light and airy quality in flour products when used in the right amount.
...Cheese starter is made from milk, or lab made and sold powdered or frozen. The starter is formed of healthy bacteria that quickly facilitates the process of raising the acidity levels in milk and changing it to lactic acid; a necessary aspect in cheese making. This helps the cheese to form and is used by cheese makers to aid in the process of creating their product.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
...Cornstarch is obtained from the endosperm of the corn kernel. This is the main body and juicy part of the kernel. Cornstarch is a fine, white powder with a squeaky texture and neutral flavor. It is used in many foods, particularly in America. Cornstarch makes an easy thickener for liquids, such as sauces and an excellent binding agent for baked goods. In the 1800's cornstarch was used for starching laundry, making the clothing appear stiff and professional.
...Additives are added to food items in small quantities to improve the flavor, change the texture, enhance appearance, or preserve the item. Additives are both natural and artificial. Natural additives have been used for a long time, while many artificial ones were discovered in the 19th century. There are numerous artificial additives including soy lecithin, guar gum, ascorbic acid and sodium nitrite.