Cream cheese

8 replies

DumbledoresGirl · 15/07/2007 12:53

Why can't I buy this product any more?

And what do I use instead of cream cheese given that it is not available. I presume marscapone is the nearest alternative but is there anything else?

Thanks.

OP posts:

suzywong · 15/07/2007 13:10

what are you making?

Original poster

DumbledoresGirl · 15/07/2007 13:16

Nothing at the moment as I bought some Sainsburys equivalent of Philly and decided it wasn't right.

I used to use it in both sweet and savoury dishes eg cheesecakes (now use marscapone) and a lovely creamy chicken recipe (coincidentally, since it is you who is asking, found in one of the Australian Woman's Weekly cookery books I have!)

OP posts:

NurseyJo · 15/07/2007 13:17

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suzywong · 15/07/2007 13:17

Ooo they are good books, but be warned that an Australian tablespoon is 20mls whereas an Imperial one is 15mls.

Good luck to you.

Original poster

DumbledoresGirl · 15/07/2007 13:23

I have a set of Australian measuring spoons SW! Nothing is left to chance!

Though seriously, it is an old and fail safe recipe. but what to use in place of the cream cheese? Is marscapone the only alternative?

OP posts:

suzywong · 15/07/2007 13:24

Philadephia

Mascarpone is too fatty. too too fatty

Original poster

DumbledoresGirl · 15/07/2007 13:25

Philly? Damn. I could have made it then. The soft cheese (Philly equivalent) I have looked too cheesy to my mind but I guess it will have to do.

OP posts:

Original poster

DumbledoresGirl · 15/07/2007 13:26

Oh and who cares about fat? Cream cheese was as fat as it came!

Incidentally, can you still buy cream cheese in Australia? I would really like to know why it is not still made here. And what is curd cheese? That is the not the same is it?

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