Organic Valley Cream Cheese is a "cultured" dairy product. First, a bacterial culture is added to a mixture of warmed organic milk and cream. The active culture converts lactose into lactic acid, which causes the cheese to form. "Culturing" cream and milk results in a premium quality cream cheese with finder flavor and consistency.

Adding organic whey to the cream cheese softens it, making it spreadable when cold.

Organic Valley Cream Cheese and Neufchatel Cheese are both "cultured" dairy products. First, a bacterial culture is added to a mixture of warmed organic milk and cream. The active culture converts lactose into lactic acid, which causes the cheese to form. "Culturing" cream and milk results in a premium quality cream cheese with finder flavor and consistency.

Organic Valley Cream Cheese and Neufchatel both have that signature, slightly tangy taste. Neufchatel is slightly less rich-tasting due to a lower fat content (about 30% less) than cream cheese. Many people consider Neufchatel to be reduced-fat cream cheese.

This organic ingredient acts as a stabilizer. It prevents the whey (liquid) from separating from the curd in cottage cheese and cream cheese. Organic locust bean gum is extracted from the seeds of pods (also called "beans") produced by organic carob trees. Organic locust bean gum is approved for use in organic foods by the National Organic Program.

For more information on organic locust bean gum and Organic Valley Products please view our ingredients list.