Neufchâtel (cheese)

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For the 16th century Flemish artist, see Nicolas Neufchatel

Neufchâtel
Country of origin	France
Region, town	Haute-Normandie, Neufchâtel-en-Bray
Source of milk	Cows
Pasteurised	No
Texture	Soft
Aging time	8–10 weeks
Certification	AOC, 1969

Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the French region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th Century. It looks somewhat similar to camembert, with a white, edible rind, but the taste is saltier and sharper. 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, a New York dairyman created cream cheese as the result of an attempt to create a batch of Neufchâtel. Lower-fat cream cheeses are sometimes marketed in the United States as "Neufchâtel", but these bear little resemblance to the authentic product.

This cheese was commonly used in British forms of Cheesecake.It is also a used as the base for a type of cream cheese popular in the United States. Neufchâtel means Newcastle in French.