Starting from milk, it undergoes standardization, pasteurization, homogenization, culture inoculation, fermentation, and whey separation where you get liquid whey and solid curds. After draining off the liquid whey, you can now gather the solid curds and cut them into shape. These are placed in a container covered with cheesecloth and stored for the aging process.

While cheese spread is prepared from processed cheese, cream cheese goes through similar processes as producing regular cheese with a little difference at the end of the process. The difference starts after whey separation, where the solid curds are aged in a regular cheese production setup. But for cream cheese, the solid curds are mixed with salt and stabilizers, and then it undergoes further heat treatment and continuous mixing until you achieve the desired texture.