Cream cheeses

Mascarpone (, ; ) is a soft Italian dairy product obtained by acid-heat coagulation of cream. It is a dairy cream, not a cheese in the technical sense, as it is made without rennet and does not undergo true curd formation. It is recognized as a prodotto agroalimentare tradizionale (PAT).

thumb|Burrata di bufala with sliced tomatoes Burrata () is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream.

soft, mild-tasting cheese with a high fat content

brand of cheese product

Mató () is a fresh cheese of Catalonia made from sheep' or goats' milk, with no salt added.

Caboc is a Scottish cream cheese, made with double cream or cream-enriched milk. This rennet-free cheese is formed into a log shape and rolled in toasted pinhead oatmeal, to be served with oatcakes or dry toast.