Neufchâtel cheese

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French Neufchâtel
Cœurs de Neufchâtel 02.jpg
French Neufchâtel in a heart shape
Cœur de Neufchâtel 08.jpg
Texture of French Neufchâtel
Country of originFrance
Region, townNormandy, Neufchâtel-en-Bray
Source of milkCows
PasteurizedSome[clarification needed]
Aging time8–10 weeks
CertificationAOC, 1969
Related media on Wikimedia Commons

Neufchâtel (French: [nøʃɑtɛl] (About this soundlisten)) 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.[1] Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture.[2] It is 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 and weighs around 100 to 600 g.

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.[3]

American Neufchâtel is softer than regular cream cheese due to its approximately 33% lower fat and higher moisture content.[4][5] Due to this reduced fat content, it is found in most grocery stores as a reduced-fat option to cream cheese.

See also[edit]


  1. ^ Guru, Cheesy (June 21, 2020). "All You Need to Know About Neufchâtel Cheese".
  2. ^ "Neufchatel". Retrieved 2021-04-09.
  3. ^ 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.
  4. ^ "Definition of NEUFCHATEL". Shows it contains less fat and more moisture.
  5. ^ "Kraft website showing Philadelphia brand Neufchatel and indicating it has 1/3 less fat". Archived from the original on 2009-05-18.

External links[edit]