There’s something about that recipe…or is it something else?
When it comes to baking, everyone has an opinion on the superior brand of butter or flour . But there is only one cream cheese, and that is the brick-shaped silver package with the bright blue lettering: Philadelphia.’s Claire Saffitz immediately after I’d emailed her. “It’s just the best, and nothing else tastes right.”
Philadelphia cream cheese’s dominance isn’t a happy accident. Its cult popularity is likely the result of equal parts clever marketing and good timing. Philadelphia cream cheese was both the first product of its kind—a shelf-stable, rich, tangy, spreadable soft cheese—and “one of the first branded food products in America,” says Stella Parks, author of the nostalgic baking book,. “Philadelphia has been in the cream cheese game for so long that it became synonymous with cream cheese.”
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