In 1872, William Lawrence from Chester, NY, along with other dairymen, came up with a way of making an "un-ripened cheese that is heavier and creamier by accident, actually looking for a way to recreate the soft, French cheese, Neufchatel.
Lawrence distributed the cheese in foil, becoming a brand that is familiarly recognized as "Philadelphia". Later on in 1912, James Kraft invented a form of this cream cheese, but pasteurized it- this is now the most commonly used cheese for cheesecake.
Does his name sound familiar? It should, the company of the same name introduced Velveeta in 1928 and Miracle Whip in 1933 at the Century of Progress world's fair. John Paul, our pastry chef at the Bisbee Coffee Company creates most of our delicacies, and one of the most recent is his Cheese Cake creations. Come enjoy his culinary art at the Bisbee Coffee Company and experience a little home cooking to the downtown area.
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