Disclosed is a cream cheese comprising a stabiliser comprising gelatine and one or more gums, and having a solids content of from 48-53% and a protein content of from 12%-18%. Also disclosed is a method for the manufacture of a cream cheese comprising mixing cream cheese curd with milk protein and one or more stabilisers selected from gums and gelatine, and cooking or homogenising the mixture to form a cream cheese wherein the cream cheese has a solids content of from 48-53% and a protein content of from 12%-18%. The cream cheese produced is intended to have increased viscosity and be suitable for applications such as grating.
