A method for the manufacture of cream cheese comprises: (i) providing a first dairy liquid； (ii) fermenting the first dairy liquid to form a first acidified dairy liquid； (iii) providing a second dairy liquid； (iv) acidifying the second dairy liquid with citric acid to form a second acidified dairy liquid； and (v) combining the first acidified dairy liquid and the second acidified dairy liquid to form a cream cheese. The second dairy liquid may be produced by a method comprising: (a) providing a third dairy liquid comprising milk； (b) pasteurising the third dairy liquid； (c) ultrafiltrating or microfiltrating the pasteurised third dairy liquid； and, optionally, (d) heat-treating the filtered pasteurised third dairy liquid, preferably wherein the third dairy liquid comprises skimmed milk. This provides for a method of manufacture of cream cheese that does not require a whey separation step, yet maintains desirable culture flavour notes.La présente invention concerne un procédé de fabrication d'un fromage à la crème, le procédé consistant à : (i) fournir un premier liquide laitier ； (ii) faire fermenter le premier liquide laitier pour former un premier liquide laitier acidifié ； (iii) fournir un second liquide laitier ； (iv) acidifier le second liquide laitier avec de l'acide citrique pour former un second liquide laitier acidifié ； (v) combiner le premier liquide laitier acidifié et le second liquide laitier acidifié pour former un fromage à la crème.
