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Neufchâtel is a soft, spreadable cheese, that's similar to cream cheese, but firmer, and made with whole milk with no cream, and
It's made in 6 shapes including a heart-shape.
Milk is heated to around 68 F (20 C), at which point rennet is added and the milk allowed to coagulate for 1 to 1 1/2 days. Unlike most other cheeses, the curd is not cut. It's then hung in cloth bags to drain for half a day, after which pieces of mature Neufchâtel are added and the curd put into moulds and covered and salted. They are allowed to age for about 10 days, though the can be aged longer. The rinds develop a white powder on them, which is penicillium candidum. Cheeses are that aged longer will be slightly yellow with red spots on them.
Despite the name of Neufchâtel, which leads some to think this is a Swiss cheese, this cheese is actually made in Neufchâtel-en-Bray area in Normandy, France.
The cheese has a slight tang to its taste.
Neufchâtel Cheese received its French AOC in 1977.
Nutrition
Per 100g: 250 calories, 10g protein, 3g carbohydrate, 75mg calcium, 400mg sodium.
Lower in fat than cream cheese as it is made from milk instead of cream. About 45% fat.
History
First documented in 1543, though some date it back to the 11th century on somewhat tenuous evidence.
Though this was a fresh cheese, not capable of travelling long distances, getting the cheese to their customers wasn't a problem for the producers: the markets of Paris were only 80 miles (130km) away.
Also called:  Fromage de Neufchâtel (French)
See Also
Appellation of Controlled Origin
Other entries for Fresh Cheeses
Cottage Cheese, Cream Cheese, Curd Cheese, Fresh Cheeses, Fromage Blanc Cheese, Fromage Frais, Mascarpone Cheese, Mató Cheese, Neufchâtel Cheese, Panela Cheese, Pot Cheese, Quark Cheese, Queso Blanco Cheese, Queso Fresco, Queso Quesadilla, Requesón Cheese, Ricotta Cheese, Yoghurt Cheese, Zufi Cheese
Other entries for Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Edel de Cléron Cheese, Feta Cheese, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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