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Feb 9, 2010 08:27 AM

Suggestions for cubing cream cheese?

I have a quiche recipe that I love, but it calls for 1/2 inch cubed cream cheese, which is a pain. It just becomes a mushy mess. Any suggestions for an easy way to do this?

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  1. Freeze for a few minutes, cut the bar in 1/2, then use an egg slicer. May not be exactly 1/2", but it is less messy.

    1. I wonder if you could use dental floss as is recommended for slicing a log of goat cheese?

      2 Replies
      1. re: nemo

        2nd the dental floss... but be sure to rinse it first if mint flavored :)

        1. re: iluvcookies

          monofilament fishing line works well too.

      2. freeze for about 20 minutes, then cut into cubes of the desired size. Works like a charm.

        1 Reply
        1. re: ChefJune

          Absolutely, Chef. That's the way to do it.

        2. The cheese melts anyway, right? I just pinch off approximate 1/2 inch pieces when working with recipes like that.

          1. I froze the cream cheese for 20 minutes AND used dental floss -- worked great! Thanks. I love the recipe but always hated making it because of the mess. Now maybe I'll make it more often.