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Philadelphia ® Does More for Menus
Smooth, creamy and consistently reliable, Philadelphia gives chefs a base that performs under pressure – hot or cold, sweet or savoury. It’s less prone to splitting or curdling even in hot applications, delivering creamy, consistent results every time.* With a soft, workable texture straight from the fridge, Philly helps chefs create comfort that keeps customers coming back.
Engineered to Perform Under Pressure
Philadelphia’s superior heat stability keeps sauces, bakes and desserts smooth and cohesive, even through high heat. Its expertly balanced fat ratio delivers the signature Philly creaminess – rich yet light, smooth without the grease – so chefs can trust it to perform every time.*
Reliability That Delivers Every Serve
Philly’s dependable texture means fewer failures and smoother service when the kitchen’s at full pace. Soft and workable straight from the fridge, it saves time on prep and keeps every dish looking and tasting consistent – from cheesecakes to savoury sauces.*
Philadelphia’s smooth, stable texture makes it easier to pipe cleanly straight from the fridge.*
Unlike most cream cheeses tested, Philadelphia remains stable when baked, resisting liquid release and maintaining structure.*
With a balanced fat profile and consistent emulsion, Philadelphia resists splitting when heated, ideal for sauces and hot dishes.*
Philadelphia’s signature creaminess gives dishes a rich, smooth mouthfeel and superior binding performance.*
Philadelphia Original
4 x 1.65kg
Bidfood code: 36197
Philadelphia Original
16.7g portions
Bidfood code: 23078
Philadelphia Original
165g
Bidfood code: 72672
Our latest recipe Find out more
Baked cream cheese and salmon pastries with Philadelphia
Golden puff pastry filled with a zesty cream cheese blend layered with smoked salmon and dressed greens for a refined twist. A light yet satisfying bake with a fresh savoury finish. Recipe to be enjoyed as part of a healthy, active lifestyle.
*Independent product benchmarking conducted for Mondelez International, March 2025