Neufchâtel cheese
| French Neufchâtel | |
|---|---|
French Neufchâtel in a heart shape. Texture of French Neufchâtel. | |
| Country of origin | France |
| Region | Normandy |
| Town | Neufchâtel-en-Bray |
| Source of milk | Cows |
| Pasteurized | sometimes |
| Texture | Soft |
| Aging time | 8–10 weeks |
| Certification | AOC, 1969 |
| Related media on Commons | |
Neufchâtel (French: [nøʃɑtɛl] ⓘ, [nœfʃɑtɛl]; Norman: Neu(f)câtel) is a soft, slightly crumbly, mold-ripened, bloomy-rind cheese made in the Neufchâtel-en-Bray region of Normandy. One of the oldest kinds of cheese in France, its production is believed to date back as far as 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. It is typically matured for 8–10 weeks and weighs around 100–600 g (3.5–21.2 oz).
This AOC product should not be confused with the American version of the cheese, which is a factory manufactured lower fat, higher moisture content, unaged alternative to American cream cheese.