Soft cheese

Cream cheese is one type of soft cheese; the term also covers cheeses such as soft goat’s cheese and Brie. They differ in flavour and texture, so use the specific type named in a recipe.

Use full-fat cream cheese for a classic British baked or chilled cheesecake. Cottage cheese is lumpier and wetter, so it won’t give the same smooth, rich filling.

Take the pan off the heat before stirring in cream cheese, then loosen it with a splash of hot pasta water. Keeping the sauce from boiling helps it stay smooth.

Spread cream cheese on a bagel or oatcakes, or put a spoonful on a jacket potato. It also works well with smoked salmon, cucumber or chopped chives.

You can freeze it in an airtight container, but thawing often makes it grainy or watery. It’s usually best saved for cooked dishes rather than spreading; thaw it in the fridge.

Keep it covered in the fridge, set to 5°C or below, and follow the pack’s instructions for how long it lasts after opening. Use a clean knife or spoon each time.

No. The Food Standards Agency advises not eating food after its use-by date, even if it looks and smells fine.

Soft goat’s cheese usually has a tangier flavour and can be crumbly or creamy, while cream cheese is mild and smooth. Try goat’s cheese on toast or crumbled over a salad.