1. Are your products suitable for Vegetarians/Vegans?
Our products that are suitable for vegetarians carry the "suitable for vegetarians symbol". You can find this symbol on the packs. Vegans however will not be able to eat Philadelphia as it is made from a product derived from an animal source (milk).
2. What is Philadelphia made from?
The basic ingredients are: milk, cream and stabilisers. Sometimes there are other added ingredients such as garlic and herbs or chives.Every pack has a list of ingredients on it for your reference.
3. I am pregnant, can I eat Philadelphia?
Philadelphia is a pasteurised product. Pregnant women are advised not to eat un-pasteurised cheese.
4. Does Philadelphia contain wheat/eggs/soya?
Philadelphia soft cheese itself contains milk, but no nuts, wheat, eggs or soya. Our snack range does contain wheat and may also contain some of the other ingredients. Always read the label.
5. Does Philadelphia contain gluten?
Philadelphia does not contain gluten but the breadsticks and crackers in our snack range do contain wheat gluten.
6. Why is there sometimes water on top of Philadelphia?
The clear liquid, which sometimes forms on top of Philadelphia occurs as a result of syneresis and is quite normal. This is a harmless separation of liquid from the cheese and will not affect the taste of your Philadelphia, it can easily be either mixed back into the Philadelphia or tipped off if preferred.
7. Do you use genetically modified ingredients?
We do not use genetically modified ingredients. We only use food ingredients which meet our strict criteria of safety and quality. All our ingredients conform to all relevant legal requirements and importantly respond to the preferences of our customers and consumers.
8. How much fat/salt/energy is in Philadelphia?
For up to date nutritional information please see our packs or range information on this website.
9. How is Philadelphia made?
First of all, the milk is tested for quality and purity. It's pasteurised to kill any harmful micro-organisms, then homogenised by squeezing it through tiny holes to make sure all the fat is evenly distributed. The milk is then cooled before going to the next stage.The milk needs to have a certain level of acidity to help stop bacteria growing in the finished cheese, so it's gently warmed before a starter culture is added to sour the milk.Now it's time to ferment it. Another starter culture is added to act on the natural sugar (lactose) that is present in the milk and turn it into an acid. As the amount of this lactic acid slowly increases, the milk gradually curdles to form a soft curd consistency.In the production of some cheese like Philadelphia, the soft curd is cut to separate the whey from the curds. The cheese is then also heated or 'scalded' to develop the correct texture.At this stage the basic soft cheese-making process is complete. Other ingredients may be added depending upon the cheese such as:- Salt - to add flavour to the cheese. Stabilisers - to provide firmness to the cheese and prevent 'wheying off' (the separation of the whey). Flavour - Chives, Garlic and Herbs or Basil may be added to the prepared cheese before packing.
10. How long should I keep it once it has been opened?
To enjoy Philadelphia at its best, consume within 1 week of opening. Mini tubs are a great alternative if you find you only want to use a little Philadelphia at a time.
11. Can I freeze Philadelphia?
Unfortunately, Philadelphia cannot be frozen as it breaks down the texture of the cheese resulting in an inferior product. However, both baked and chilled cheesecakes can be frozen, although please note that the texture of the thawed cheesecake may alter.
12. What can I use Philadelphia for?
Philadelphia is a fantastically versatile cheese and can be used in hundreds of mouth-watering recipes – many of which are on this website and in our cookbook.Philadelphia works well with both sweet and savoury dishes. Try mixing with a little icing sugar to decorate a cake, spread a small amount over wraps instead of sour cream when making fajitas, or use to make a dip.Philadelphia compliments both subtle and strong flavoured ingredients. Try adding softened Philadelphia to soup, or for a creamier-textured curry, add Philly with a dash of milk.Philadelphia makes a really delicious and simple sauce. When melting Philadelphia to make a sauce, combine it with a little liquid (e.g. milk or stock) in a small pan. Stir regularly over a low heat but don't allow it to boil as it may curdle.TIPS: leave the amount you need for the recipe to come up to room temperature before use, so it is easier to combine with other ingredients.
13. How can I make the perfect Philadelphia cheesecake?
The cheesecake recipes on this website will help you to produce delicious tasting desserts. The best position for a baked Philadelphia cheesecake is on the lowest shelf in a gas oven. Here the heat is slightly cooler and you'll get an even bake. If using an electric oven, place on the centre rack clear of the heating elements.To make your cheesecake a little lower in fat, replace Regular Philadelphia with Light Philadelphia, use a low fat spread suitable for cooking instead of butter, swap full fat digestives for low fat ones and serve decorated with fresh fruit.Click here to find out 'How to make the perfect Philadelphia Cheesecake'
14. What is the history of Philadelphia– and who invented it?
An American dairyman William Lawrence first produced cream cheese in 1872, and distributed the brand in foil wrappers from 1880 under the name of the Empire Company. He called it Philadelphia after the city which was considered at the time to be the home of top quality food. In 1903, the Phenix Cheese Company of New York bought the business and with it the Philadelphia trademark. Production of the brand increased when Phenix merged with the Kraft Cheese Company in 1928 and new, more consistent manufacturing processes followed. It is now one of the most famous soft white cheese brands in the world.