A Major Question About Cream Cheese Shortage in Minor (prose)

What is it anyway?

    I don’t know but it seems like cream cheese is basically milk curdled with lemon juice or vinegar and small curds whipped smooth. So my question is: “Can you buy cottage cheese and whip it smooth in a blender with a little milk or cream?”
    Well, I suppose too that you can just make it from scratch if there’s no milk shortage. [ Homemade Cream Cheese By Gemma Stafford: “… It starts with milk, then… lemon juice. …2 ingredients create a reaction which curdles the cheese… Then …straining the cheese from the whey… is the beginnings…”]
    So, this brings up another issue. Why do we make mysterious and celebrate plain simple and tasteless food that is just used as a texture and holder of the real flavorful item. Cream cheese is the holder of smoked salmon, or holder of sugar, sour cream, and vanilla.
    Look, if you are lost or hiding in the woods then worms and insects are good to eat, but it’s silly to take them home and celebrate them as “gourmet food.” If you are poor, sure, you can eat plain cheese, but it’s nothing to celebrate. Imported Danish Blue cheese is real cheese. Plain American cheese is a disgrace. Well, yeah, it can be healthy with worms and grasshoppers, but who wants that unless there is a horde of locusts nearby.
    Maybe only the Earl of Sandwich was aware of the concept of a “holder.” He used bread to hold the meat while he gambled so that grease would not get on the cards.
    There’s a plausible argument to be made that Marie Antoinette never actually said, “…Let them eat cake…” but actually said, “Let them eat cream cheese,” and that was whey overboard**.
    **Oh, gosh, I see that the rumor was that she said, “Qu’ils mangent de la brioche.” Let them eat brioche. I had that once from the supermarket. It was really good. I wonder if I can put cream cheese on it with crumbled blue cheese topped with anchovies, onions and tomatoes?