Spreadable cheeses

Spreadable Cheeses: The Origins

The first spreadable cheeses probably date back hundreds of years, when dairy producers discovered that certain types of fresh cheeses could be easily processed to achieve a soft and creamy consistency.
However, the modern invention of spreadable cheese as we know it today is attributed to François Boursin, a Norman cheesemaker, who in 1957 aimed to create a cheese that was not only soft and spreadable but also enriched with herbs and spices to enhance its flavor.
Many of you are likely familiar with the most famous one in the world, "Philadelphia." Despite the name, it wasn't produced in the city of Philadelphia but by a cheesemaker in Chester, New York, in the late 19th century, who first produced a cream cheese simply by adding cream to the production process.

Spreadable Cheeses: Characteristics

Consistency: Soft and creamy, easy to spread on bread, crackers, and other foods.
Fat Content: Variable, with options ranging from full-fat cheeses to low-fat varieties.
Taste: It can range from mild and creamy to more intense, depending on the type of milk used and the production methods.
Versatility: Used in a variety of dishes, from simple snacks to gourmet meals.

Spreadable Cheeses: Uses and Consumption

Spreadable cheeses were born out of the need to create creamy and versatile products, easy to use in the kitchen and suitable for various tastes and preparations. Their evolution has led to a wide range of flavors and textures, making them a valuable ingredient in many recipes and a delight to pair with:
Bread and Crackers
The most common way is to spread them on toast, bread slices, bagels, or crackers.
Raw Vegetables
Great as a dipping sauce for raw vegetables like carrots, celery, and peppers.
Sandwiches and Panini
Used as a topping for sandwiches and panini.
Cooking
Ingredients for cooking recipes, such as sauces, pasta fillings, savory pies, and baked dishes.
Desserts
Some spreadable cheeses are used in sweet recipes, such as cheesecakes and frostings.

Spreadable Cheeses: The Most Appreciated in Italy

Italian spreadable cheeses are appreciated for their artisanal quality and unique flavors derived from local dairy traditions. These cheeses not only offer versatility in the kitchen but also a taste pleasure, and we can consider some from our list that shouldn't be missed:
Robiola di Roccaverano DOP: A fresh and creamy cheese produced in the Piedmont region. It has a soft consistency and a slightly tangy flavor.
Stracchino (Crescenza): A soft cheese mainly produced in Lombardy and some areas of Veneto and Emilia-Romagna. It is known for its creaminess and delicate flavor.
Gorgonzola DOP: Although not exclusively spreadable, Gorgonzola Dolce has a soft enough texture to be spread on bread and crackers. It is a blue cheese mainly produced in Lombardy and Piedmont.
Ricotta Romana DOP: Although technically a ricotta, its soft and creamy consistency makes it suitable for spreading.
Mascarpone: The cream cheese that expresses its Italian essence by being the key ingredient in tiramisu, and many more.

Spaghetti&Mandolino invites you to try cheese in this version as well and discover which among the many becomes your favorite!