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The kitchen is always a delight, which can be much more when recipes of all kinds are added some cream or sauce. One of the most popular creams is the cream cheese, which allows us to accompany all kinds of meats, or pasta and we can also prepare to spread on bread and even add to some desserts of tarts. Let’s see now how you can make you become an expert cook. Then how to make cream cheese.



How to make cream cheese



If you get to “investigate” you can find several versions of how you can make a rich cheese cream, since in fact for these we can choose the cheese that we like but I recommend that you always decantéis for those who melt better of the type “cheddar” or also Roquefort.


In addition to the cheese, to elaborate your recipe of cream of cheese you will need other ingredients, among them the milk, but if you want to know how to make it step by step for an incredible result, nothing like to follow in detail what I explain to you.


To prepare this cream of melted cheese I will tell you that in particular, I have used a piece of Piedmont cheese, one of Swiss cheese, one of fontina and a little grated parmesan.


The recipe is very easy and especially suitable to accompany all kinds of pasta dishes that you can prepare in about 15 minutes.


How to make cream cheese-ingredients


To make this rich recipe cheese, we will need the cheeses mentioned, and the result can give you part two dishes, ie a cream for two people.


Here are the ingredients to make your recipe:


  • 25 g of Cheese takes Piemontese
  • 25 g Fontina Cheese
  • 25 g Gruyere Cheese
  • A butter nut
  • 50 ml of milk
  • Parmesan cheese (one tablespoon)
  • Pepper to taste

How to make cream cheese-step by step




To prepare the cheese cream, first cut the cheese into cubes and grate the Parmesan cheese.


In a saucepan, melt butter with milk, cheese and grated Parmesan cheese over a low heat.


You must remove all the mixture by turning without stopping although it is better that you do it slowly, until you see that all the cheeses have melted with the butter and have resulted in a cream that is uniform and without lumps.




Once the cream of cheese is made it is better to serve it warm so that you can taste better its flavor and texture.


If you want a cream to spread over the bread, you can double the amount of cheese, so that you have a somewhat more compact cream.


Also I recommend that you throw on a good sirloin, or on a plate of pasta, you will see how the flavor becomes a delight.

About the author

William Johnson

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