Neufchatel: A Soft, Crumbly Cheese With A French Connection

Neufchâtel is a soft, creamy, and spreadable cheese that is often compared to cream cheese. It is a classic French cheese, believed to date back to the 6th century in Normandy, and is considered one of the oldest cheeses in France. The original Neufchâtel is made with cow's milk and develops a soft rind when ripened. It is typically sold in heart shapes and has a salty, sharp, and tangy flavour. The American version of Neufchâtel, on the other hand, is made with milk and cream and is packaged in a rectangular block. It has a milder flavour and is often used as a substitute for cream cheese.

Origins of Neufchâtel

Neufchâtel is a soft, crumbly, mould-ripened, bloomy-rind cheese made in the Neufchâtel-en-Bray region of Normandy, France. It is one of the oldest kinds of cheese in France, with its production believed to date back to the 6th century AD in the Kingdom of the Franks. It is named after the town of Neufchâtel-en-Bray in northern Normandy.

Some sources state that Neufchâtel is the oldest known cheese in France, and its production process has remained similar to the original methods. It is made with cow's milk and is left to ripen to develop a soft, bloomy rind, similar to Brie or Camembert. 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.

Neufchâtel received AOC (Appellation d'Origine Contrôlée) status in 1969, confirming its status as a true Neufchâtel cheese from approved regions in France. The agricultural assembly of the Neufchâtel district created a federation to protect the quality of the cheese, ensuring it met the standards of an appellation d'origine contrôlée.

According to popular origin stories, young girls offered heart-shaped cheeses to English soldiers during the Hundred Years' War to show their affection. In the 17th century, it was sent to Paris and Rouen and exported to Great Britain.

The American version of Neufchâtel cheese is slightly different. While the French version uses only milk, the American one uses milk and cream, resulting in a product that tastes much more like cream cheese. The American version is also pasteurized, while the French version is made with raw milk and has a saltier and more pungent flavour.

Differences between French and American Neufchâtel

French 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. 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.

French Neufchâtel is made with raw cow's milk, which means it is considered unpasteurised. It has six to eight weeks to mature and ripen into a soft cheese. It is saltier in flavour and becomes more pungent in the aging process. It is a spreadable cheese and is often used as a topping for crackers, bagels, bread, and toast. The texture also makes it an excellent ingredient for dips, spreads, and dessert recipes such as cakes and frostings.

On the other hand, American Neufchâtel is a factory-manufactured, lower-fat, higher-moisture-content, unaged alternative to American cream cheese. It was created in 1872 by a New York dairyman named William Lawrence, who added cream to the traditional French Neufchâtel recipe. The American version is softer than regular cream cheese due to its approximately 33% lower fat content. It is also found in most grocery stores as a reduced-fat alternative to cream cheese.

American Neufchâtel is made with pasteurised milk and cream, while French Neufchâtel is made with raw cow's milk. The American version has no aging process and has a short shelf life once opened. In terms of flavour, American Neufchâtel is not too different from cream cheese, although it is slightly less rich-tasting than cream cheese. It also has a slightly grainier texture.

How to use Neufchâtel in cooking

Neufchâtel is a versatile cheese that can be used in a variety of dishes, from spreads and dips to baked goods and desserts. Here are some tips on how to use it in your cooking:

Using Neufchâtel as a Spread or Topping

Neufchâtel is an excellent substitute for cream cheese in spreads and toppings. Its softer texture and tangy flavour make it perfect for spreading on crackers, bagels, bread, and toast. It can also be used as a topping for baked potatoes, vegetables, or even fruit.

Dips and Spreads

Neufchâtel is a great base for dips and spreads. Its creamy texture and slightly tangy flavour can enhance the taste of your favourite dip. Try mixing it with herbs, spices, or other ingredients to create a unique and delicious dip.

Baking with Neufchâtel

When baking with Neufchâtel, there are a few things to keep in mind. While it can be used as a substitute for cream cheese in some recipes, its lower fat content and higher moisture content can affect the final product. In recipes that require melting or heating, such as stuffed chicken breasts, Neufchâtel can be used, but it may separate more than cream cheese due to the absence of texture stabilisers.

Soups and Sauces

Neufchâtel can be stirred into soups and sauces to add creaminess and flavour. However, keep in mind that the result may not be as uniform as when using cream cheese due to its higher moisture content.

Desserts

Neufchâtel is a fantastic choice for desserts. It can be used in place of cream cheese in cheesecakes, although the higher moisture content may require adjustments to the recipe to ensure the proper structure. It is also delicious in frosting, adding a tangy twist to your favourite cupcake or cake recipe.

Making Your Own Neufchâtel

If you're feeling adventurous, you can even try making your own Neufchâtel cheese at home. All you need are a few basic ingredients and some cheese-making supplies, such as a cheese vat or stainless steel pot, a spoon, and cheesemakers' cloth. With a little time and patience, you can create your own delicious, creamy Neufchâtel cheese.

Nutritional value of Neufchâtel

The nutritional value of Neufchâtel cheese depends on whether you are referring to the French or American variety. The original French Neufchâtel is made with raw cow's milk, while the American version uses pasteurized milk and cream. The American variety is also typically sold as a reduced-fat alternative to cream cheese, with a fat content of around 23% compared to the 33% minimum of cream cheese.

Neufchâtel is a good source of protein, with 2 grams of protein per serving. It also contains 1 gram of total carbohydrates, including 0 grams of added sugars. The cheese has no artificial ingredients or high-fructose corn syrup.

In terms of vitamins and minerals, the cheese provides some pantothenic acid, calcium, and phosphorus. The calcium content is particularly notable, with 80 mg per serving, contributing to the recommended daily value for bone health.

Neufchâtel is also a source of healthy fats, including polyunsaturated and monounsaturated fats. These fats are important for maintaining healthy cholesterol levels and promoting heart health.

Overall, Neufchâtel cheese can be a nutritious addition to a balanced diet, offering protein, healthy fats, and some essential vitamins and minerals. However, it is also high in sodium, with 110 mg per serving, so those watching their salt intake should be mindful of this.

How to store Neufchâtel

Storing Neufchâtel cheese depends on whether you have purchased the French or American variety. French Neufchâtel is a soft, unripened cheese made with raw cow's milk, while the American version is a factory-made lower-fat alternative to cream cheese, made with pasteurized milk and cream.

Storing French Neufchâtel

French Neufchâtel is a soft, crumbly, mould-ripened cheese with a dry, white, edible rind. It is usually sold in heart shapes, but can also be found in other forms, such as logs and boxes. It is typically matured for 8-10 weeks and weighs around 100-600g.

French Neufchâtel should be stored in the refrigerator, ideally in the crisper drawer, which is slightly warmer than the rest of the fridge. This will help to encourage the maturation process and the development of the rind. The cheese should be wrapped in waxed paper, which will allow it to breathe, or placed in a ceramic container with a lid that allows for some airflow. It can also be wrapped in cheese paper, which is specially designed to regulate moisture and prevent the cheese from drying out.

French Neufchâtel should be consumed within a few days of purchase, as it has a short shelf life. If the cheese is still quite young, it can be left at room temperature for a few hours to encourage ripening, but it should not be left out of the refrigerator for too long, especially in warm weather, as this may cause it to spoil.

Storing American Neufchâtel

American Neufchâtel is a factory-manufactured cheese with a lower fat content and higher moisture content than its French counterpart. It is typically sold in 8-ounce rectangular blocks and has a longer shelf life than French Neufchâtel.

American Neufchâtel should be stored in the refrigerator, in its original packaging or wrapped in waxed or cheese paper. It can also be stored in an airtight container to help maintain its moisture content. It should be consumed within a few weeks of opening, as it will start to dry out and lose its freshness.

Unlike French Neufchâtel, American Neufchâtel is not suitable for leaving out at room temperature, as it is more susceptible to spoilage due to its higher moisture content.

Frequently asked questions