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24/04/2008, 18:01 tizzylizzy Joined on 06/12/2005 Posts 20 Cream cheese I've got a recipe for a cheesecake I want to try.  What is the name for cream cheese in French?  I think I'm looking for something like Philadelphia but I've only seen similar with garlic and herbs.     Report

24/04/2008, 18:15 Cat Joined on 21/01/2005 ------- Forum Moderator ------- Lot Posts 2,788 Re: Cream cheese Fromage a tartiner is the equivalent of Philly, you can buy it plain or flavoured.  Depends how creamy you want it to be, I sometimes buy a big tub of fromage frais and strain it to get a lower fat version of something like cream cheese.   Cathy Sun, sun, sun, here it comes...    Report

24/04/2008, 18:19 Clair Joined on 23/08/2004 ------- Forum Moderator ------- Lot Posts 6,264 Re: Cream cheese Look for fromage frais. I have used the Lidl version, which comes in as plain (blue tub) or garlic & herbs (green tub). Can't remembe the brand name though... something like Contessa Clair, a Real Virtual French Person La vérité est si obscurcie en ce temps et le mensonge si établi, qu'à moins d'aimer la vérité, on ne saurait la reconnaître. (Blaise Pascal)    Report

24/04/2008, 21:07 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,045 Re: Cream cheese Could you try marscapone?    Report

25/04/2008, 8:13 Bernice Joined on 23/08/2004 Finistere, Brittany Posts 115 Re: Cream cheese There's a cream cheese very similar to Philadelphia - St Moret nature.  You can find it in most supermarkets. Bernice    Report

25/04/2008, 10:48 Catalpa Joined on 23/08/2004 Southern Manche - 50 Posts 1,455 Re: Cream cheese Goldessa natur is the Lidl version. Very good value and the nearest to Philly we've found. However... they seem to have discontinued it. Of course! In this region, Leclerc and Carrefour both make their St Moret equivalents at about a 3rd of the price. And if the cream cheese is a carrier of other flavours - particularly lemon, lime and lighter fruits, I find St Moret too strong anyway. The fromage faiselle option that Cat mentioned is a good one - I use the Rians brand - but I do find it needs draining / straining for 24 hours before use otherwise it makes the cheesecake too runny. If you use fromage faiselle and you are making a baked cheesecake, I add an extra tbsp of cornflour to help bind the cheese together to give it a denser texture.    Report

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