We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What Is NeufchâTel Cheese?

Mary McMahon
By
Updated: May 16, 2024
Views: 30,042
Share

Neufchâtel cheese is a type of French cheese, named after a village in Northeast France where it is commonly produced. For American consumers, the term “Neufchâtel” can be a bit confusing, as American cheese producers use “Neufchâtel” to describe a type of low fat cream cheese which is dramatically different from true French Neufchâtel cheese. French Neufchâtel is often available at fine cheese shops and large markets, and it can sometimes be obtained through specialty importers as well.

Food historians believe that Neufchâtel is one of the oldest French cheeses, with production in the Normandy region dating back to around the sixth century CE. This cheese comes in two forms: an unripened creamy form, and a ripened grainy version. It can be used in a variety of dishes, ranging from cheesecake to salads, and it is very popular in many parts of Europe. Many Americans see Neufchâtel in the fresh form, labeled as “farmer's cheese.”

In unripened form, Neufchâtel cheese is snow-white, soft, and very spreadable, with a hint of crumble. As the cheese ripens, it becomes more pungent, develops a soft rind, and turns more crumbly. The rind resembles that of Brie and other famous French soft cheeses, being soft and dry with a slightly velvety texture, and it is perfectly edible. Classically, Neufchâtel cheese is molded in the shape of a heart, although the cheese also comes in bricks and logs.

Aging for Neufchâtel generally takes around eight weeks. The aged cheese can be spread on breads, included in various recipes, and set out on cheese platters with other cheeses. The slightly granular texture of the aged cheese is quite distinctive, and for some people it is a bit unexpected, but it can be quite enjoyable. Fresh Neufchâtel can be used in recipes which call for soft cheeses, and it can also be spread on breads, used in desserts, and crumbled over salads.

According to popular legend, American cream cheese was developed by a cheesemaker who was actually trying to make Neufchâtel cheese. The result of the cheesemaking process was a much softer, silkier fresh cheese, and the cheesemaker realized that it could be ideally suited as a soft spreadable cheese. Cream cheese is designed to be consumed fresh, and it is typically not molded and aged in the Neufchâtel style. Cream cheese labeled as “Neufchâtel” is lower in fat than regular cream cheese, with a softer texture and a very high moisture content.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By AveryAames — On Oct 01, 2010

Great site. So glad I stumbled onto it. I write A Cheese Shop Mystery series (the first is called: The Long Quiche Goodbye), and I blog with other writers offering recipes. You can be sure I will be stopping by Wisegeek often to do a little research!

Best to all, and say cheese! ~Avery

By anon50621 — On Oct 30, 2009

Good site about cheeses!

By anon40759 — On Aug 10, 2009

bestcity: not goat milk !

By bestcity — On Oct 28, 2008

Apparently an easy cheese to make at home. You need some goat milk, buttermilk and rennet, that is it, and of course a lot of patience.

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
Share
https://www.delightedcooking.com/what-is-neufchtel-cheese.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.