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Neufchâtel (cheese)
Encyclopedia
French Neufchâtel is a soft, slightly crumbly, mould-ripened cheese
made in the region of Normandy
. One of the oldest cheeses in France
, its production is believed to date back to the 6th century. It looks similar to Camembert
, with a dry, white, edible rind, but the taste is saltier and sharper. It has the aroma and taste of mushroom
s. Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture. It is usually sold in heart shapes; however it is also produced in other forms, such as logs. It is typically matured for 8–10 weeks.
In 1872, William Lawrence, a New York dairyman of the township of Chester, created the first American cream cheese
as the result of an attempt to create a batch of Neufchâtel. This American "Neufchâtel" is softer than regular cream cheese due to its approximately 33% lower fat and higher moisture content. Due to this reduced fat content, it is found in most grocery stores as a reduced-fat option to cream cheese. In the United States, this Neufchâtel is sometimes called farmers' cheese
.
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
made in the region of Normandy
Normandy
Normandy is a geographical region corresponding to the former Duchy of Normandy. It is in France.The continental territory covers 30,627 km² and forms the preponderant part of Normandy and roughly 5% of the territory of France. It is divided for administrative purposes into two régions:...
. One of the oldest cheeses in France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
, its production is believed to date back to the 6th century. It looks similar to Camembert
Camembert (cheese)
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Normandy in northern France.-Production:...
, with a dry, white, edible rind, but the taste is saltier and sharper. It has the aroma and taste of mushroom
Mushroom
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi that...
s. Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture. It is usually sold in heart shapes; however it is also produced in other forms, such as logs. It is typically matured for 8–10 weeks.
In 1872, William Lawrence, a New York dairyman of the township of Chester, created the first American cream cheese
Cream cheese
Cream cheese is a soft, mild-tasting, white cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream....
as the result of an attempt to create a batch of Neufchâtel. This American "Neufchâtel" is softer than regular cream cheese due to its approximately 33% lower fat and higher moisture content. Due to this reduced fat content, it is found in most grocery stores as a reduced-fat option to cream cheese. In the United States, this Neufchâtel is sometimes called farmers' cheese
Farmer cheese
Farmer cheese refers to most often an unripened cheese made by adding bacterial starter and rennet to acidify milk. Farmer cheese may be made from the milk of cows, sheep or goats, with each giving its own texture and flavor.During coagulation the mixture separates into curds and whey , then the...
.