Kamil Perry
French Neufchâtel is a soft, slightly crumbly, mould-ripened, bloomy-rind cheese made with raw cow's milk. It is traditionally moulded in a heart shape and uses penicillium candidum, a common white mould found in Camembert and Brie. The cheese is then left to mature and ripen for six to eight weeks to develop a soft rind. The American version of the cheese is a factory-manufactured lower-fat, higher-moisture content, unaged alternative to cream cheese.
| Characteristics | Values |
|---|---|
| Place of Origin | France |
| Date of Origin | 6th century |
| Main Ingredient | Cow's milk |
| Other Ingredients | Cream (American Neufchatel) |
| Texture | Soft, slightly grainy |
| Taste | Salty, sharp, tangy |
| Shape | Heart-shaped |
| Weight | 100-600 g |
| Aging Time | 6-10 weeks |
| Fat Content | 20-33% |
| Moisture Content | High |
| Type of Culture | Mesophilic |
| Rind | Dry, white, edible |
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What You'll Learn
The moulding process
For the traditional heart-shaped Neufchâtel, the cheese curds are placed into heart-shaped moulds. This shape is said to originate from the stories of young girls offering heart-shaped cheeses to English soldiers to show their affection during the Hundred Years' War. In addition to the traditional heart shape, Neufchâtel cheese is also produced in other forms, such as logs and boxes.
The moulds used in the process can be made of various materials, such as plastic or wood. The curds are then pressed into the mould, and the cheese begins to take on the shape of the mould. This process is often done by hand, with cheese makers using their hands to ensure the curds are evenly distributed and firmly packed into the mould.
After the cheese curds are placed into the moulds, they are then left to ripen and mature. This process can take anywhere from six to ten weeks, depending on the desired maturity of the cheese. During this time, the cheese develops its characteristic flavour, texture, and rind.
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The ingredients
The French Neufchâtel is traditionally moulded in a heart shape and uses penicillium candidum, a common white mould used in Camembert and Brie-type cheeses, and thus has a rind. The American Neufchâtel, on the other hand, is rindless.
The French cheese is often allowed to ripen and develop a soft rind similar to Brie or Camembert. It is then matured for 8-10 weeks and weighs around 100-600g. The American Neufchâtel, as a lower-fat alternative, has a higher moisture content and is not aged.
Both cheeses are soft, creamy, and spreadable, but the French version is saltier and sharper, while the American version is smoother and milder. The French Neufchâtel is also slightly more grainy due to its lower fat content.
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The origin
Neufchâtel cheese was first exported to Paris, Rouen, and Great Britain in the 17th century. In 1872, William Lawrence, a New York dairyman, created the first American cream cheese by adding cream to a traditional Neufchâtel recipe. This American version is a lower-fat, higher-moisture, unaged alternative to cream cheese. It is often referred to as “light cream cheese" or “cream cheese” in the USA and Canada.
The French version of Neufchâtel is made with raw cow's milk, while the American version uses milk and cream. The French cheese is traditionally allowed to ripen and develop a soft, white, edible rind, similar to Brie or Camembert. It has a salty, sharp, and pungent flavour, and a soft yet slightly grainy texture.
French Neufchâtel is typically matured for 8-10 weeks and weighs around 100-600 grams. It is usually sold in heart shapes but is also produced in other forms, such as logs and boxes. The cheese has been granted an AOC ("appellation d'origine contrôlée") certification, confirming its protected origin and authenticity.
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The ripening process
Neufchâtel cheese is traditionally made with cow's milk, and it can be left to ripen and mature for six to eight weeks. During this time, the cheese transforms into a soft, slightly crumbly, and spreadable consistency. The ripening process also contributes to the formation of its characteristic rind.
The ripening of Neufchâtel cheese is facilitated by specific microorganisms, particularly lactic acid-creating bacteria, which are naturally present in milk. These microorganisms are responsible for the acidification process, which is essential for cheese-making. However, this natural process can be slow and unpredictable, as other unwanted microorganisms may interfere, resulting in undesirable flavours.
To address this challenge, cheese makers often accelerate the acidification process by adding a starter culture of lactic acid-creating bacteria. This intervention ensures that the desired lactic acid-producing bacteria dominate, preventing the growth of unwanted microbes that can affect the taste. The type of starter culture used is typically mesophilic, which means it works effectively at room temperature.
The addition of the starter culture initiates rapid acidification, and the resulting curd is then carefully drained. The whey, which is the liquid byproduct containing water and some nutrients, is usually discarded or used for other purposes like fertiliser. The curd is hung in cheesecloth to facilitate drainage.
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The difference between French and American Neufchatel
French Neufchâtel is a traditional, unpasteurised, soft cheese made from cow's milk. It is one of the oldest Norman cheeses, believed to date back to the 6th century. It is typically matured for 8–10 weeks, during which time it develops a dry, white, edible rind similar to Camembert and Brie. It is usually sold in heart shapes, but can also be produced in other forms, such as logs and boxes. French Neufchâtel has a salty, sharp flavour and a slightly grainy texture. It is often used as a spread or topping, and is also suitable for dips, desserts and frostings.
The French version of this creamy cheese uses only milk, while the American version uses a combination of milk and cream. The American variety was created in 1872 by a New York dairyman, William Lawrence, who added cream to the traditional Neufchâtel recipe. It is factory-manufactured and has a higher fat content than its French counterpart, typically containing at least 33% fat, compared to the 20-33% milk fat content of French Neufchâtel. The addition of cream also gives American Neufchâtel a smoother, less grainy texture.
American Neufchâtel is also known as light cream cheese, and it is a softer, unaged cheese with a higher moisture content. It does not develop a rind like French Neufchâtel, and it is typically consumed fresh, without undergoing an ageing process. It has a milder flavour than French Neufchâtel, and is widely used in cooking and baking. It is a popular substitute for cream cheese due to its lower fat content, although its reduced fat content can affect the melting and baking qualities of the cheese.
Both varieties of Neufchâtel are similar in flavour, but the French version is tangier and has a grainier texture. French Neufchâtel is also considered a higher-quality product, with an AOC ("Controlled Designation of Origin") certification that confirms it is a genuine product from approved regions in France.
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Frequently asked questions
Neufchâtel is a soft, slightly crumbly, mould-ripened, bloomy-rind cheese made in the Neufchâtel-en-Bray region of Normandy. It is one of the oldest kinds of cheese in France, with its production believed to date back to the 6th century AD.
French Neufchâtel cheese is made using raw cow's milk, which means it is considered unpasteurized. It is then left to mature and ripen for 6-10 weeks into a soft cheese.
The American version is a factory-made lower-fat, higher moisture content, unaged alternative to cream cheese. It was created in 1872 when a New York dairyman added cream to the traditional Neufchâtel recipe.
Neufchâtel has a saltier and sharper taste than other soft-white-rinded cheeses. It also has a grainier texture due to its lower fat content.
Neufchâtel is technically cream cheese, but the term "cream cheese" is defined by the FDA as containing at least 33% fat with a moisture content of 55% or less. Neufchâtel is lower in fat content and thus regarded as "light cream cheese".
