Neufchâtel cheese

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French Neufchâtel
Cœur de Neufchâtel 05.jpgCœur de Neufchâtel 08.jpg
Country of origin France
Region, town Normandy, Neufchâtel-en-Bray
Source of milk Cows
Pasteurized No
Texture Soft
Aging time 8–10 weeks
Certification AOC, 1969
Commons page Related media on Wikimedia Commons

Neufchâtel (pronunciation: nøʃatɛl) is a soft, slightly crumbly, mold-ripened cheese made in the Neufchâtel-en-Bray, French region of Normandy. One of the oldest kinds of cheese in France, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white, edible rind, but the taste is saltier and sharper. It has the aroma and taste of mushrooms. Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture.[1] It is most usually sold in heart shapes but is also produced in other forms, such as logs and boxes. It is typically matured for 8–10 weeks.

American Neufchâtel[edit]

In 1872, William Lawrence, a New York dairyman of the township of Chester, created the first American cream cheese as the result of adding cream to the recipe for Neufchâtel.[2] This American Neufchâtel is softer than regular cream cheese due to its approximately 33% lower fat and higher moisture content.[3][4] Due to this reduced fat content, it is found in most grocery stores as a reduced-fat option to cream cheese. In the United States, this Neufchâtel is sometimes called farmers' cheese.[5]

See also[edit]


  1. ^ "Neufchatel". 
  2. ^ Jeffrey A. Marx, "The Days Had Come of Curds and Cream": The Origins and Development of Cream Cheese in America, in Journal of Food, Culture and Society, Vol. 15, Issue 2, June 2012.
  3. ^ "Merriam-Webster Dictionary entry for Neufchatel showing it contains less fat and more moisture". 
  4. ^ "Kraft website showing Philadelphia brand Neufchatel and indicating it has 1/3 less fat". Archived from the original on 2009-05-18. 
  5. ^ "Fankhauser, DB. "Neufchatel: An unripened cheese"".