Cream with 6-8% fat is not aged as a raw material, so the taste is soft. It is especially popular in the United States, and unlike regular cheese, it has a slightly sour taste and a savory taste at the end. It has a high moisture content and more than 45% fat, and if the fat content exceeds 65%, it is called double cream cheese. For fermentation, starter and renin are usually used together, but double cream cheese is fermented only with starter. It goes bad easily, so you have to eat it quickly, and it is used as ingredients such as canapes, sandwiches, salad dressing, dessert dishes, cookies, and cheesecakes. Watch from 00:49 seconds.