Neufchâtel cheese is a French cheese that comes in both creamy unripened and grainy mature versions. It can be used in a variety of dishes and is popular in Europe. American Neufchâtel is a low-fat cream cheese that is different from the French version.
Neufchâtel cheese is a type of French cheese, named after a village in northeastern France where it is commonly made. For American consumers, the term “Neufchâtel” can be a bit confusing, as American cheese makers use “Neufchâtel” to describe a type of low-fat cream cheese that is dramatically different from true French Neufchâtel cheese. French Neufchâtel is often available in fine cheese shops and large markets and can sometimes also be obtained through specialist importers.
Food historians believe Neufchâtel is one of the oldest French cheeses, with production in the Normandy region dating back to the 6th century AD. This cheese comes in two forms: a creamy unripened form and a grainy mature version. It can be used in a variety of dishes, ranging from cheesecakes to salads, and is very popular in many parts of Europe. Many Americans see Neufchâtel in fresh form, labeled a “farmer’s cheese.”
In unripened form, Neufchâtel cheese is snow-white, soft and very spreadable, with a hint of crumble. As the cheese matures, it becomes more pungent, develops a soft rind, and turns more crumbly. The rind resembles that of Brie and other popular French soft cheeses, being soft and dry with a slightly velvety texture, and is perfectly edible. Classically, Neufchâtel cheese is shaped into a heart shape, although the cheese also comes in bricks and logs.
Aging for Neufchâtel generally takes about eight weeks. Hard cheese can be spread on bread, included in various recipes, and placed on cheese plates with other cheeses. The slightly grainy texture of aged cheese is quite distinctive and is a little unexpected for some people, but it can be quite pleasant. Fresh Neufchâtel can be used in recipes calling for soft cheeses and can also be spread on bread, used in desserts and crumbled on 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 and silkier fresh cheese, and the cheesemaker realized that it could be ideally suited as a soft, spreadable cheese. Cream cheese is designed to be eaten fresh and is typically not shaped and aged in the Neufchâtel style. Cream cheese labeled “Neufchâtel” is lower in fat than regular cream cheese, with a softer texture and very high moisture content.
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