cream cheese

Posted on: Wed, 12/08/2004 - 12:51pm
KATHYANN's picture
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Joined: 09/29/2001 - 09:00

I need a safe cream cheese for pa . In the U.S Could you please tell me what you consider safe to use? thanks, Kathy Ann

Posted on: Wed, 12/08/2004 - 5:23pm
sebastian's picture
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Joined: 05/26/2003 - 09:00

Hi kathy, we use philadelphia brand by Kraft and also the Safeway brand Lucerne.
Shelley

Posted on: Wed, 12/08/2004 - 6:41pm
Anonymous's picture
Anonymous (not verified)

KATHYANN, I'm Canadian, so not the answer you want. I use Lactantia. I used to use Philadelphia Cream Cheese (owned by Kraft). When I was a new member here, there were what I thought a LOT of threads re cream cheese and I couldn't figure out why.
I knew Kraft labeled well. But the cream cheese question would continue to come up. What I eventually found out, and it was at that time, so probably four years ago, was that Kraft Peanut Butter was made in the same facility as the Philadelphia Cream Cheese. Different floor, thus no warning. But just something, because I had Lactantia to choose from, that I decided to change.
If you don't get a lot of answers for some reason, you may want to do a search using cream cheese and although the information may be old, it might still be helpful.
Do you have Lactantia in America?
Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Posted on: Thu, 12/09/2004 - 1:55pm
Lori Jo's picture
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Joined: 09/17/2003 - 09:00

I use Philly Cream cheese by Kraft all the time. My dd has never had a problem with it.
------------------
Lori Jo,
Rose, 7-31-02, PA
Beatrice & Georgia, 8-14-99

Posted on: Fri, 12/10/2004 - 4:29am
gw_mom3's picture
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Joined: 02/14/2000 - 09:00

I called about philly cream cheese about a year or so ago and they told me not to use it because they run nut flavors on the same lines. I'm not sure about peanut though.
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==============
[b]~Gale~[/b]

Posted on: Fri, 12/10/2004 - 4:31am
gw_mom3's picture
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Joined: 02/14/2000 - 09:00

If you can find Horizon, I think they are safe. I can't find any of it around here but have to admit I haven't looked hard. I usually strain nonfat yogurt for a few days and substitute that for cream cheese.
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==============
[b]~Gale~[/b]

Posted on: Fri, 12/10/2004 - 11:30am
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Joined: 05/28/2009 - 16:42

I still prefer homemade. It's so easy to do, and the taste is divine.
And virtually no risk of cross-contamination. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Posted on: Tue, 12/28/2004 - 10:01pm
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Joined: 12/15/2004 - 09:00

Hello,
I notice the question about cream cheese. I used to work for kraft cream cheese division. What i can tell you is this the 8oz brick, which most people use for making cheese cake is safe. The do produce honey nut softbody flavors on a different line in the same production plant. As far as i remember there is no peanut in the flavors. I could try to look into it a little more by calling that head of the quality dept. For those of you that like softbody flavor be carefull if you are tna, this line does produce nut products, I can not remember the procedure the have in place for cleaning the line inbetween different product. I do know that the line also produce the strawberry, pineapple,garden veg, and plain soft all on one line. I am not sure if i should post this, untill after i talk with them but i just wanted to give a warning about what i know.

Posted on: Wed, 12/29/2004 - 1:34am
Life of Riley's picture
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Joined: 11/19/2004 - 09:00

Sare445 - Thank you for posting about your Kraft experience regarding the honey nut cream cheese sharing lines with regular kraft cream cheeses in the tubs.
This 'real life' information is so needed on these forums. And as a consumer, I want this information yet Kraft doesn't seem to think it is important enough to put it on the label, nor will the customer reps take the time to explain what else is run on similar lines of production.
Only speaking for myself here, but I don't buy products that combo the manufacturing lines with nut products, and it doesn't matter how many times they break down the equipment to wash it - or how many times so and so ate it safely - it is a risk I don't entertain for products I purchase.
Doesn't bother me one smidge that kraft peanut butter is made in the same building behind brick walls - the risk is minimized I firmly believe, but......that's just my own level of caution.
I am concerned when nuts or peanuts share similar production lines to regular nut free products. Hazarding a guess, it's not just me who feels this way.
Can you tell us about more products that were manufactured at the factory you worked at on shared lines?
Kraft makes things that involve different levels of caution depending on different peoples caution level with respect to their peanut and nut allergy, and I want to know what else is made on shared lines, and Kraft doesn't label the way other companies do to let us know this information.
Can you let us in on your 'insiders' take of certain products at the plant you worked at, and what 'nutty' things head down the same line?
I really really really hope you stick around the boards.

Posted on: Wed, 12/29/2004 - 5:08am
sare445's picture
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Joined: 12/15/2004 - 09:00

I can tell you what i know which isn't much anymore. I moved from the area and no longer work for kraft. In order to get better information i am going to have to call the quality manager to find out more information. The plant i work at only produced cream cheese. I do know peanuts were not in the facility at all. While i was working there the removed it from all vending machines and their are strict rules in place about washing of hand and sanaitation. The line i was talking about usally produce the flavor varities of soft cream cheese. They were strawberry, pineapple, graden veg, blueberry, honeynut, salmon and plain.They may have added more since i left. For the most part I personally wouldn't use any of their soft cream cheese to include the 1oz cups.Do to HNA, though my son is only PA,better safe than sorry. They do on occassion make Honey nut(pecans) on it.Though i do trust the 8oz brick, the cook and make it in an entirely different area and it is a processed differently. The packing line are not even remotely close to each other. I am really not sure if i am allowed to be putting all this information about this on here, but like you said if they labled correctly it wouldn't be a problem. I will look into a couple sources i have there to see what else i can find out, I know direct number to call and see if maybe i can get ahold of someone to see it this can get changed. It might help, but I also know it might take sometime before it will do any good. I'll keep you informed of anything I find out.

Posted on: Wed, 12/29/2004 - 6:50am
Life of Riley's picture
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Joined: 11/19/2004 - 09:00

Sare445 - I appreciate you going out of your way to help out and find out. Kraft makes so many things and if you had not posted about the honey nut being run down the same line as the regular tub cream cheese, some family out there may have ended up being on the wrong side of the 'may contain' table. I'm not sure I've ever seen a "may contain" label on a kraft product. This itches on my zone of caution when using their products. Any help is so great. Is there any product I can source out for you from the manufacturing end while you're finding out about Kraft for us? I don't mind calling and writing manufacturers. My new best friend seems to be the girl in customer service from Club House/McCormick.
[This message has been edited by Life of Riley (edited December 29, 2004).]

Posted on: Thu, 12/30/2004 - 8:45am
deegann's picture
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Joined: 07/27/2003 - 09:00

Quote:Originally posted by ryan's mom:
[b]I still prefer homemade. It's so easy to do, and the taste is divine.
And virtually no risk of cross-contamination. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img][/b]
How do you make homemade cream cheese? I would love the recipe.

Posted on: Fri, 12/31/2004 - 7:26am
anonymous's picture
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Joined: 05/28/2009 - 16:42

I'll reraise the cream cheese thread for you.
All you need is the bacteria culture, yogotherm container, cheese cloth, and cheese thermometer, all of which can be reasonably purchased from the New England Cheesemaking company.
[url="http://www.cheesemaking.com"]www.cheesemaking.com[/url]
Once you get the yogotherm, thermometer, and cheesecloth, they can be reused all the time. The bacteria cultures come 5 to a pack and can be stored/used right out of the freezer. It's about $5/pack and I use lite cream found in the grocery refridgerator section. It says not to use ultra-homogenized, but I get great results using that and that's the only cream I have access to.
Now let me find that old thread.

Posted on: Fri, 12/31/2004 - 7:34am
anonymous's picture
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Joined: 05/28/2009 - 16:42

It's reraised under Snacks/Recipes.

Posted on: Fri, 12/31/2004 - 10:20am
dgood's picture
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Joined: 03/27/2004 - 09:00

I actually broke down and finally let my little one try Philadelphia's plain cream cheese today!!! She loved it with no negative effects. I've read positive things about it and have grown to trust Kraft products over the last year.

Posted on: Mon, 01/03/2005 - 1:10am
becca's picture
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Joined: 05/22/2001 - 09:00

One of my S-I-L's is married to a Lebanese man, and they make labneh, which is a strained yogurt cheese, extrememly easy to do and tasted alot like cream cheese, I think.
I can post back exactly how to do it(as it was only told to me and I forget precisecly, but want to try it for the baby).
It was truly as easy as a quart of milk heated in a pan with a yogurt starter(just a cup of good quality active yogurt, like Stonyfield the first time, then you save some). I think you heat it, let it cool and it thickens, put it in a cheesecloth (or a special bag if you have a Middle Eastern market to get one) and strain overnight. The next day it is strained, and thick like cream cheese. I think some salt is added at some point. I just ried it over Thanksgiving and thought it remarkably like cream cheese. Also seems like a good base for seasonings for a spread or dip!
Anyway, if I do not get back, you can email me and I can send a more exact recipe, after I get it for myself. [email]imissmandms@hotmail.com[/email].
becca
[This message has been edited by becca (edited January 03, 2005).]

Posted on: Thu, 03/06/2008 - 5:23am
chuser's picture
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Joined: 07/21/2003 - 09:00

KathyAnn:
We have used Philadelphia cream cheese now for the last 2 years, with no problems. My DD is PA TNA, as well as mustard, sesame and eggs. I stick to the plain flavour.
chuser

Posted on: Thu, 03/06/2008 - 5:39am
lj's picture
lj
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Joined: 01/26/2006 - 09:00

I buy the plain flavor of a "store" brand or a name brand. I do not buy cream cheese at a bagel shop for fear of cross-contamination with some of their "mixed" cream cheeses.

Posted on: Thu, 03/06/2008 - 5:51am
kandebuttahfly's picture
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Joined: 12/27/2007 - 17:08

here's my cream cheese experience. i've been feeding my year old son cream cheese on cinnimon raisin bread several times weekly recently. this morning i apparently put too much on, and he had it ALL over him! one particularly large mess was on his forehead, and it got super red underneath. he tested negative to milk and consumes dairy regularly (soy formula though)... so im not sure if it was a reaction to milk, reaction to x-contam or if it just irritated his skin bc i didnt wipe it up immediatley. it was philadelphia, plain. anyways, just my 2 cents for the day!

Posted on: Thu, 03/06/2008 - 6:29am
tidina's picture
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Joined: 01/26/2005 - 09:00

my cousins son had behavorial problems and certain foods affected him. she said cream cheese use to make his face red

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