Block Cream Cheese vs. Spread

Cream cheese is a beloved breakfast and baking staple. Whether spreading a schmear on your morning bagel or making a rich, creamy cheesecake, cream cheese is a versatile ingredient.

But when browsing the dairy aisle, you'll notice different forms of cream cheese - namely the block versus the spreadable "tub" cream cheese.

A Brief History of Cream Cheese

Though cream cheese may seem like a modern invention, its origins trace back centuries. Cheese made from cream was first recorded in England in the 1500s. However, the shelf-stable blocks we know today emerged later in the United States.

Cream cheese was first mass-produced in New York by dairyman William Lawrence. In 1872, he stumbled upon a method to make creamy cheese with a longer shelf life by accident. Soon Philadelphia-brand cream cheese dominated the market.

Kraft Foods popularized packaged cream cheese nationwide in the 1920s. Around this time, block cream cheese in foil wrappers became the norm. Later innovations like softened "spread" cream cheese in tubs created even more options.

Block cream cheese was the original mass-marketed form. But spread cream cheese later emerged to offer more versatility.

How Block and Spread Cream Cheese Are Made

Though the end products have key differences, block and spread cream cheese start from the same ingredients: milk and cream.

To make both types of cream cheese, the dairy ingredients are pasteurized, cultured, and coagulated. Then the curds are separated from the whey and pressed to remove moisture.

Here is where the processes diverge:

Block Cream Cheese Production:

• Curds are pressed firmly to form a solid block
• Minimal moisture remains in the finished cheese
• Cooling then firms up the blocks for packaging

Cream Cheese Spread Production:

• Curds are blended with stabilizers and emulsifiers
• The mixture is whipped to a fluffier consistency
• More moisture remains compared to block
• Cooling occurs before packaging in tubs

So in short, block cream cheese retains a firm, compact texture without whipping. Cream cheese spreads incorporate more air and retain more moisture for easy spreading.

Texture and Consistency Comparison

Due to their different production methods, block and spread cream cheese vary in texture:

• Block cream cheese is dense, thick, and fairly firm straight from the fridge. It requires softening before spreading onto bagels or using in baking.
• Cream cheese spreads have a lighter, airier texture with a soft, smooth consistency ideal for spreading. They spread easily without softening first.

Moisture content also affects the consistency:

• Block cream cheese contains less moisture, lending a drier, firmer texture.
• The higher moisture content of cream cheese spreads creates a richer, creamier mouthfeel.

Cream cheese spreads offer a smoother, fluffier texture than the denser block alternative. This makes spreads easier to spread directly onto foods.

Ideal Usage for Cooking vs Spreading

The different textures and moisture levels of block and spread cream cheese make them suited for different uses.

Block Cream Cheese:

• Stands up better to cooking and baking without getting watery
• Provides structure in recipes like cheesecake or cream cheese frosting
• Works well as a base ingredient for dips

Cream Cheese Spreads:

• Spread easily without softening onto bagels, toast, and crackers
• Whipped texture makes it ideal for dipping fruits, veggies, and chips
• Higher moisture creates a creamy consistency for sandwiches
• Can be used in no-bake desserts like no-bake cheesecake

Some key guidelines:

• For baking, stick with block cream cheese for stability and structure
• For spreading onto breads and dipping, cream cheese spreads are easiest
• For simplicity, use spreads in no-cook recipes when possible
• Avoid baking with spread as the high air content can ruin recipes

So consider the use when choosing block vs spread cream cheese. Spread shines when spreading is priority, while block suits baking best.

Nutrition and Ingredients

When comparing nutritionals, block and spread cream cheese are fairly similar in calories, fat, carbs, and protein. However, spreads tend to contain more additives and sodium.

Here's a look at the basic nutrition information per 1-ounce serving:

And here are the typical ingredients:

Block Cream Cheese:

• Pasteurized milk and cream
• Cheese culture
• Salt
• Stabilizers (carob bean gum, guar gum)

Cream Cheese Spread:

• Pasteurized milk and cream
• Salt
• Cheese culture
• Stabilizers (gelatin, Carragenan, xanthan gum)
• Emulsifiers and preservatives (potassium sorbate)
• Extra thickeners and moisture retainers (whey protein, whey)

So block cream cheese tends to have fewer additives than the spread alternatives. But both provide similar amounts of rich dairy fat and protein.

Shelf Life and Storage

Thanks to extra preservatives, cream cheese spreads maintain freshness and spreadability for significantly longer than their block counterparts after opening.

Here is the shelf life for opened cream cheese:

• Block Cream Cheese: 3-5 days
• Cream Cheese Spread: 2-3 weeks

To maximize freshness:

• Store all cream cheese tightly wrapped in the fridge
• Press plastic wrap directly on the surface before sealing
• Use block cream cheese within a week of opening
• Spreads keep for 2-3 weeks thanks to added stabilizers

The more additives in spreads allow them to stay smooth in the fridge much longer. But for purity and wholesomeness, block cream cheese has a shorter shelf life.

Flavor Variety Differences

Another distinction between block and spread cream cheese comes down to flavor diversity.

Block cream cheese is most often sold:

• Plain
• Reduced fat or light

Cream cheese spreads come in a wider range of flavors including:

• Chive and onion
• Strawberry
• Honey nut
• Veggie or garlic herb
• Jalapeño
• Cinnamon raisin
• Everything bagel

So spreads offer greater flavor variety beyond plain or light cream cheese. Brands market spreads in unique flavors specifically for spreading onto bagels and breads.

Pricing and Value Comparison

Given the extra processing and ingredients involved, cream cheese spreads come at a higher price point than block cream cheese.

Based on average national prices at major grocery chains, here is the price difference between 8-ounce packages:

• Block Cream Cheese: $2.29
• Cream Cheese Spread: $3.79

So despite the convenience, cream cheese spreads cost about $1.50 more than an equivalent amount of block cream cheese.

Considering the shorter shelf life and likelihood of waste, block cream cheese provides more value overall. But those seeking special flavors or ultra-spreadability may find the higher price tag of spreads worthwhile.

Substituting Between Block and Spread

When a recipe calls for one type of cream cheese but you only have the other, substitution is possible. However, the results may vary.

Some guidelines for swapping:

• For spreading onto foods, block and spread are interchangeable
• In cooked recipes, block offers the best results - spreads may break down
• Substitute spreads for blocks in no-bake recipes when possible
• When baking, use 25% less spread than the amount of block specified
• Reduce additional liquids slightly to account for extra moisture in spreads
• For optimal results, use the exact cream cheese type called for

The differences in stability and moisture content mean full substitution is not ideal and can throw off outcomes. But in a pinch, you can swap block for spread with fairly good results by altering the quantities.

The Evolution of Cream Cheese

Though today cream cheese comes in block or spread form, its history spans various textures and uses:

• Originally, cream cheese was made fresh on farms and retained a high moisture content. This shifted with industrial production.
• Early cream cheese production in Philadelphia used more heavy cream versus whole milk, resulting in a rich texture.
• Whipped and rolled formats were also popular before blocks and spreads emerged as portable options.
• Flavorings like pimento, herbs, and even seafood were mixed into early cream cheese recipes.
• Standardized mass production eventually led to the firm block and smooth spread cream cheese we know today.

So cream cheese was once more variable - until large companies created efficient manufacturing methods.

Regional Cream Cheese Preferences

Across different areas of the United States, certain types and brands of cream cheese are preferred:

• In Philadelphia and the Northeast, loyalty to original Philadelphia brand cream cheese in block form runs high.
• New York-style cream cheese also indicates a smooth, thick, block cream cheese.
• In the South, whipped cream cheese is popular for spreading on flavorful bagels.
• West coast consumers favor healthy options like reduced fat or non-dairy cream cheese.
• Across the Midwest, affordability makes basic block cream cheese a fridge staple.

So while block remains standard nationwide, spread and alternate options suit different regional tastes.

The Science Behind Cream Cheese's Unique Texture

The smooth, spreadable texture that defines cream cheese relies on:

• High milkfat content - Cream cheese retains around 30% milkfat, which lends richness.
• Low acidity - The pH is raised during production to encourage fat emulsification.
• Fast coagulation - Quick curdling prevents formation of long protein strands, keeping texture uniform.
• Minimal whey drainage - Much of the moisture is retained, while curds are stabilized with emulsifying salts.
• Cold storage - Cool temperatures prevent fat globules from coalescing, maintaining consistency.

Understanding the chemistry behind cream cheese can help explain the delicate balance needed to achieve its signature creamy texture in either block or spread form.

The Future of Cream Cheese

As consumer tastes evolve, future cream cheese innovations aim to meet changing needs:

• More organic and additive-free options appeal to consumers seeking wholesome ingredients.
• Unique flavor infusions like cake batter or cookie dough attract Millennial and Gen Z buyers.
• Brands like Kite Hill offer non-dairy cheese spreads made from almond or other alternative bases.
• Resealable packaging improves storage and freshness once cream cheese is opened.
• Blends of cream cheese with yogurt, goat cheese or mascarpone satisfy sophisticated palates.
• No-lactose and reduced cholesterol selections accommodate dietary needs.

While traditional cream cheese will likely remain popular, expect more diversity in forms and flavors on the horizon.

Key Takeaway: Though sharing origins, block and spread cream cheese differ in preparation, texture, uses, additives, shelf life and price. When baking, block cream cheese offers the best results and value. For spreading onto foods, the whipped smoothness of cream cheese spread is ideal, though pricier.

FAQs

Can I use cream cheese spread instead of block cream cheese when baking?

No, avoid substituting cream cheese spread in baked goods. Its higher moisture content and air bubbles can ruin the texture. Stick with block cream cheese for optimal baking results.

Is cream cheese spread just whipped cream cheese?

Essentially, yes. Cream cheese spread starts as regular block cream cheese that then gets whipped to a fluffier texture. Additional milk, stabilizers and preservatives help maintain the smooth, spreadable consistency.

Why does cream cheese spread cost more than block cream cheese?

You pay a premium for the convenience of cream cheese spreads. More processing is involved to create the whipped texture and mix in stabilizers. The additional ingredients and packaging in tubs also drive up the price. From a value perspective, block cream cheese offers more affordable ounces.

Can I freeze cream cheese?

Yes, both block and spread cream cheese freeze well for extended storage. Thaw overnight in the fridge until softened before using. Whipped cream cheese may lose some airiness but will regain a spreadable texture after thawing.

Does cream cheese spread taste different than block cream cheese?

For original, plain varieties, cream cheese spread tastes largely the same as block, providing the same rich creaminess. However, flavored cream cheese spreads often contain more salt, herbs, and extra ingredients that give them a more distinct taste.

Conclusion

Understanding the differences between block and spread cream cheese enables you to choose the right variety for your cooking and spreading needs.

When baking is your priority, opt for the dense, structured consistency of traditional block cream cheese.

For topping breads or serving alongside fruit, creamy spread makes spreading effortless.