Neufchâtel (, ; 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 .
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.
History
Neufchâtel is among the oldest of the Norman cheeses, having likely been made as early as the 6th century, and known to have been made between 1050 and 1543. The AOC was reviewed again in 2006 under higher scrutiny, requiring that 65% of a manufacturer's cows be of the Normande breed.
Production of the cheese decreased after World War II. In 1993, there were 31 farms and one factory producing 45% of all Neufchâtel.
Shapes
There are six different shapes of Neufchâtel:
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 alternative to cream cheese.<!-- Deleted image removed: thumb|left|A package of [[store brand American Neufchâtel cheese. In the U.S., plain Neufchâtel cheese is typically sold in brick-like shapes, which are wrapped in foil and sold in paperboard boxes.]] -->
See also
- List of cheeses