Randy Chandler
Neufchâtel is a classic soft-white table cheese that is believed to be one of the oldest in France, with its production dating back to the 6th century. It is made with cow's milk and is known for its soft, slightly crumbly, and grainy texture. The cheese is typically aged for a few weeks to several months, and its versatility makes it a popular choice for chefs and home cooks. So, what is Neufchâtel cheese used for?
| Characteristics | Values |
|---|---|
| Origin | Neufchâtel-en-Bray in northern Normandy, France |
| Type of Cheese | Soft, slightly crumbly, mold-ripened, bloomy-rind cheese |
| Taste | Salty, sharp, tangy |
| Texture | Grainy, creamy |
| Colour | White |
| Shape | Heart, log, box |
| Weight | 100-600 g |
| Age | 8-10 weeks |
| Nutrition | Calcium, vitamin A, vitamin D |
| Uses | Toppings, spreads, dips, frostings |
| Substitutes | Cream cheese |
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What You'll Learn
Neufchâtel is a classic soft-white table cheese
The French version of Neufchâtel is a soft, slightly crumbly, mold-ripened cheese with a bloomy rind. It is made with raw cow's milk and is allowed to ripen and develop a soft, edible rind similar to Brie or Camembert. The cheese has a salty and sharp flavour that becomes more pungent with age. Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture. It is typically matured for 8-10 weeks and weighs around 100-600 grams.
Neufchâtel is a versatile cheese that can be used in both sweet and savoury dishes, making it a popular choice among chefs and home cooks. It is often used as a spread or topping for crackers, bagels, bread, and toast. The cheese is typically aged for a few weeks to several months, allowing its flavours to develop and mature. When incorporating Neufchâtel into a meal, it is important to consider portion sizes and pair it with other wholesome foods to create a balanced and enjoyable eating experience.
The American version of Neufchâtel, also known as cream cheese, was created in the late 1800s by a New York dairyman named William Lawrence. He added cream to the traditional French recipe, resulting in a softer cheese with a higher moisture content and lower fat content than its French counterpart. The American version is often used as a substitute for cream cheese and is commonly sold in 8-ounce rectangular blocks.
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It's one of the oldest Norman cheeses
Neufchâtel is a classic soft-white table cheese that is one of the oldest Norman cheeses, with production believed to date back to the 6th century AD in the Kingdom of the Franks. It is named after the town of Neufchatel-en-Bray in northern Normandy, where it is still made today. The cheese is typically aged for a few weeks to several months, allowing its flavours to develop and mature.
Neufchâtel is a soft, slightly crumbly, mould-ripened, bloomy-rind cheese. 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 100–600 grams. The cheese has a dry, white, edible rind and a grainy texture, with a salty and sharp taste.
The original French Neufchâtel is made with raw cow's milk, which means it is considered unpasteurised. It is an unripened cheese that develops a soft rind when left to ripen. French Neufchâtel is an AOC (Appellation d'Origine Contrôlée) cheese, meaning it must be produced in a specific location to bear the name.
Neufchâtel is a versatile cheese used in both sweet and savoury dishes, making it a popular choice for chefs and home cooks. It is often used as a topping for crackers, bagels, bread, and toast. When incorporating Neufchâtel into a diet, it is important to consider portion sizes and pair it with other wholesome foods to create a balanced meal.
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It's often used in sweet and savoury dishes
Neufchâtel is a classic soft-white table cheese that 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 100–600 grams. This French cheese is named after the town of Neufchatel-en-Bray in Normandy, and it is one of the oldest cheeses in France, believed to date back to the 6th century. It is traditionally made with cow's milk and is allowed to ripen and develop a soft rind similar to Brie or Camembert. It is often used as a topping for crackers, bagels, bread, and toast.
Neufchâtel is a versatile cheese that can be used in both sweet and savoury dishes, making it a popular choice among chefs and home cooks. Its creamy, tangy, and salty flavour makes it a delicious addition to any cheese platter. When cooking or baking with Neufchâtel, its lower fat content and higher moisture level may require slight tweaks to the recipe. It also doesn't contain stabilizers, so it may separate when melted. Despite this, it can be a good option for a soft cheese with a richer, tangier flavour.
Neufchâtel is often found in the dairy section of markets, packaged similarly to cream cheese. The American version of Neufchâtel, also known as cream cheese, is made with milk and cream and has a higher fat content. It is a factory-manufactured, unaged alternative that is softer than regular cream cheese. This version is commonly sold in 8-ounce rectangular blocks and is marketed as having one-third less fat.
French Neufchâtel, on the other hand, is made with raw milk and has a distinct flavour that is saltier and sharper than its American counterpart. It is also more pungent due to its edible rind. This cheese is typically matured for a few weeks to several months, allowing its flavours to develop and mature. The quality of the milk used plays a crucial role in determining the final product's taste and texture, with farmers taking great care of their cows' health and diet.
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It's similar to cream cheese, but with less fat
Neufchâtel is a French cheese that is similar to cream cheese, but with less fat. It is a soft, slightly crumbly, mould-ripened, bloomy-rind cheese made in the Neufchâtel-en-Bray region of Normandy, France. It is typically matured for 8–10 weeks and weighs around 100–600 grams.
The French version of this creamy cheese uses only milk, while the American version uses milk and cream. The French Neufchâtel is made with raw cow's milk and is considered to be unpasteurized. It is a spreadable cheese often used as a topping for crackers, bagels, bread, and toast. It has a salty flavour that becomes more pungent during the aging process.
The American version of Neufchâtel, also known as cream cheese, was created in the late 1800s by a New York dairyman named William Lawrence. He added cream to the traditional French recipe, resulting in a softer cheese with a higher moisture content and lower fat content. Cream cheese is made by adding lactic acid to pasteurized milk and cream, lowering the pH to form curds. The curds are then heated and stabilizers are added.
Neufchâtel has a slightly grainier texture and tangier flavour than cream cheese. It has an edible rind that gives it a more pungent flavour. While both cheeses can be used for spreads, dips, toppings, and frostings, cream cheese is also used in baking and as a thickening agent for sauces and soups due to its stabilizers. Neufchâtel may require slight adjustments to recipes when used in baking due to its lower fat content and lack of stabilizers.
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It's a good source of calcium, vitamin A and vitamin D
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. It is usually sold in heart shapes but is also produced in other forms, such as logs and boxes.
Neufchâtel is a good source of calcium, vitamin A and vitamin D. A typical serving size of 28 grams provides around 70 calories, six grams of fat, 3.5 grams of saturated fat, two grams of carbohydrates and two grams of protein. When incorporating Neufchâtel into your diet, it is important to be mindful of portion sizes and your overall calorie and nutrient needs. It is recommended to pair it with other wholesome foods like fruits, vegetables and whole grains to create a balanced meal.
The French version of this creamy cheese is made with cow's milk, while the American version uses milk and cream. The American version is softer due to its lower fat and higher moisture content. It can be used as a substitute for cream cheese in spreads, dips, toppings and frostings, but it may not be suitable for cooking or baking due to its lower fat content and lack of stabilizers.
Neufchâtel is a versatile cheese that can be used in both sweet and savoury dishes, making it a popular choice for chefs and home cooks. It has a rich tradition in French cheesemaking and is often used as a topping for crackers, bagels, bread and toast.
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Frequently asked questions
Neufchâtel is a versatile cheese used in both sweet and savoury dishes. It is often spread on crackers, bagels, bread and toast, and can be used in dips, toppings, frostings and cheese platters.
Neufchâtel is creamy, tangy and spreadable, with a slight granularity to its texture. It is saltier and sharper than Brie or Camembert, and its flavour becomes more pungent as it ages.
Neufchâtel is an unripened cheese made with cow's milk. It is left to ripen and develop a soft rind, similar to Brie or Camembert. It is typically matured for 8-10 weeks, or sometimes longer, allowing its flavours to develop and mature.
Neufchâtel and cream cheese are similar in flavour, but Neufchâtel has a lower fat content and higher moisture level. Cream cheese can be used as an ingredient for baked goods or as a thickening agent for sauces and soups, whereas Neufchâtel is not well-suited for cooked applications as it does not contain stabilizers.
