Bushra Griffith
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. The French version of this creamy cheese is made using raw cow's milk, while the American version uses milk and cream.
| Characteristics | Values |
|---|---|
| Region | Neufchâtel-en-Bray, Normandy |
| Country | France |
| Type of milk | Cow's milk |
| Pasteurised | No |
| Ripened | Yes |
| Rind | Soft, white, edible |
| Texture | Soft, slightly crumbly, grainy |
| Taste | Salty, sharp |
| Weight | 100-600g |
Explore related products
What You'll Learn
- Neufchâtel is made in Normandy, France, and is one of the oldest Norman cheeses
- It is made from raw cow's milk and is considered unpasteurised
- It is a soft, slightly crumbly, mould-ripened, bloomy-rind cheese
- It is similar to Camembert and Brie but with a saltier, sharper taste
- It is often found in the shape of a heart
Neufchâtel is made in Normandy, France, and is one of the oldest Norman cheeses
Neufchâtel is made in the Neufchâtel-en-Bray region of Normandy, France, and is one of the oldest Norman cheeses. It is a soft, slightly crumbly, mould-ripened, bloomy-rind cheese. Its production is believed to date back as far as the 6th century AD, in the Kingdom of the Franks. It is one of the oldest kinds of cheese in France.
Neufchâtel is made with raw cow's milk, which means it is considered to be unpasteurised milk. It has six to eight weeks to mature and ripen into a soft 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 eight to ten weeks and weighs around 100-600g.
The French version of this creamy cheese uses only milk, while the American version uses milk and cream. The French Neufchâtel is salty in flavour and becomes more pungent in the ageing process. It is a spreadable cheese and is often used as a topping for crackers, bagels, bread and toast.
Mil Lel Cheese: A Local Legend in Australian Dairy
You may want to see also
It is made from raw cow's milk and is considered unpasteurised
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 as far as the 6th century AD, in the Kingdom of the Franks. It is made from raw cow's milk and is considered unpasteurised.
The cheese has a dry, white, edible rind, but unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture. 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 g (3.5–21.2 oz). The French version of this creamy cheese uses only milk, while the American version uses milk and cream.
Neufchâtel is an unripened cheese that can be ripened to develop a soft rind. It has a soft yet slightly grainy texture. The French version is made with raw cow's milk, which means it is considered unpasteurised. The American version is made with milk and cream. Cream cheese is defined by the FDA as containing at least 33% fat with a moisture content of 55% or less. It is considered to be smooth and mild.
French Neufchâtel is salty in flavour and becomes more pungent during the aging process. It is a spreadable cheese and is often used as a topping for crackers, bagels, bread, and toast.
Brie Cheese Wheels: Ingredients and Process Explained
You may want to see also
It is a soft, slightly crumbly, mould-ripened, bloomy-rind cheese
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 production believed to date back to the 6th century AD, in the Kingdom of the Franks. It is made with raw cow's milk, which means it is considered unpasteurised. It is usually matured for six to eight weeks, and sometimes up to ten weeks, and weighs around 100-600g. It has a dry, white, edible rind, and a salty, sharp taste. It is similar in appearance to Camembert and Brie, but has a grainier texture and is usually sold in heart shapes. It is also produced in other forms, such as logs and boxes.
The French version of this creamy cheese uses only milk, while the American version uses milk and cream. The French Neufchâtel is salty in flavour and becomes more pungent in the ageing process. It is a spreadable cheese and often used as a topping for crackers, bagels, bread, and toast.
Neufchâtel is the oldest of the Norman cheeses, and was known to have been made between 1050 and 1543. It was exported to Paris and Rouen in the 17th century, and to Great Britain. In 1880, a farmer called Isidore Lefebvre constructed a dairy in Nesle-Hodeng, where he could mould and ripen cheese curds made by farmers in the surrounding area.
Kerrygold Cheese: A Taste of Ireland's Dairy Legacy
You may want to see also
Explore related products
It is similar to Camembert and Brie but with a saltier, sharper taste
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, in the Kingdom of the Franks. It looks similar to Camembert and Brie, with a dry, white, edible rind, but the taste is saltier and sharper. Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture. It is usually sold in heart shapes but is also produced in other forms, such as logs and boxes.
Neufchâtel is made with raw cow's milk, which means it is considered to be unpasteurised milk. The cheese has six to eight weeks to mature and ripen into a soft cheese. The French version of this creamy cheese uses only milk, while the American version uses milk and cream. The French Neufchâtel is salty in flavour and becomes more pungent in the ageing process. It is a spreadable cheese and is often used as a topping for crackers, bagels, bread, and toast.
Wisconsin's Milk: How Much Becomes Cheese?
You may want to see also
It is often found in the shape of a heart
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, in the Kingdom of the Franks. It is often found in the shape of a heart. This is said to originate from the Hundred Years' War, when young girls offered heart-shaped cheeses to English soldiers to show their affection. Today, it is typically matured for 8–10 weeks and weighs around 100–600 g. It is usually sold in heart shapes but is also produced in other forms, such as logs and boxes.
The Science Behind Cheese: Understanding Cow's Milk Magic
You may want to see also
Frequently asked questions
Neufchâtel cheese is made in the Neufchâtel-en-Bray region of Normandy, France. It is one of the oldest kinds of cheese in France, with production believed to date back to the 6th century AD.
Neufchâtel is an unripened cheese made with cow's milk. The French version uses only milk, while the American version uses milk and cream.
Neufchâtel has a salty, sharp taste. It is similar in flavour to cream cheese, but a bit tangier.
