Full Fat Soft Cheese
Full-fat soft cheese encompasses cream cheese (FDA standard of identity 21 CFR 133.133, ≥33% milkfat, pasteurized dairy ingredients) and similar products. As a high-fat dairy product, it provides calcium, fat-soluble vitamins, and protein, but is calorie-dense and high in saturated fat.
What it is
A category of soft cheeses with high milkfat content (e.g., cream cheese, mascarpone), made from whole milk and/or cream.
Used as a spread, baking ingredient, and component of dips, frostings, and savory dishes.
Why it's flagged
- high saturated fat
- high calorie density
- Listeria risk if made from raw milk
- lactose for those with intolerance
What regulators actually say
"Cream cheese is the soft, uncured cheese... The minimum milkfat content is 33 percent by weight of the finished food, and the maximum moisture content is 55 percent. The dairy ingredients used are pasteurized."
"The risk of listeriosis from a serving of soft-ripened cheese made from raw milk is approximately 50- to 160-fold greater than soft-ripened cheese made from pasteurized milk."
Regulatory status
United States — FDA
Cream cheese has standard of identity at 21 CFR 133.133 requiring pasteurized dairy ingredients.
European Union — EFSA
Permitted under EU dairy regulations.
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