Neufchâtel (cheese)

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For the 16th century Flemish artist, see Nicolas Neufchatel

French Neufchâtel
Country of origin	France
Region, town	Haute-Normandie, Neufchâtel-en-Bray
Source of milk	Cows
Pasteurised	No
Texture	Soft
Aging time	8–10 weeks
Certification	AOC, 1969

French Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th Century. It looks somewhat similar to camembert, with a dry, white, edible rind, but the taste is saltier and sharper. It has aroma and taste of mushrooms. Unlike other soft-white-rinded cheeses, Neufchatel has a grainy texture.^[1] It is usually sold in heart shapes, however it is also produced in other forms, such as logs. It is typically matured for 8–10 weeks. In 1872, a New York dairyman, in the township of Chester, created cream cheese as the result of an attempt to create a batch of Neufchâtel. In the United States, French Neufchâtel is called farmers' cheese.^[2]

American Neufchâtel is a lower-fat cream cheese product marketed as a healthier alternative to cream cheese. It is not identical to French Neufchâtel. American Neufchâtel is somewhat softer than cream cheese due to its 33% lower fat and higher moisture content.^[3]

Neufchâtel was commonly used in British forms of Cheesecake.

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