Cream cheese is the top choice spread for bagels. It is a great way to add, energy and nutritional value to the bagel. And I am not joking; bagels contain a substantial number of carbohydrates, fiber and some vitamins, but they lack in fat and protein. Cream cheese can full-fill both aspects and on top add the calcium. So it is in deed highly nutritious. The cream cheese is not really a cheese as it has more common with the yogurt, than the cheese we all know. According to the USA FDA it should have 33% at least milk fat, up to 55% water and acidic pH 4.4 to 4.9. It is not naturally maturing (aging) similarly to yogurt. It is different than yogurt though since it utilizes salt as flavoring where yogurt does not. According to Kraft, the first American creme cheese was made in 1872 by William Lawrence, and I say american since similar types of cheeses were made in various part of the world.
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