Neufchâtel cheese
Neufchâtel (French: [nøʃɑtɛl] (
French Neufchâtel | |
---|---|
Country of origin | France |
Region, town | Normandy, Neufchâtel-en-Bray |
Source of milk | Cows |
Pasteurized | Some |
Texture | Soft |
Aging time | 8–10 weeks |
Certification | AOC, 1969 |
American Neufchâtel
In 1872, William Lawrence, a New York dairyman of the township of Chester, created the first American cream cheese as the result of adding cream to the recipe for Neufchâtel.[3] This American Neufchâtel is softer than regular cream cheese due to its approximately 33% lower fat and higher moisture content.[4][5] Due to this reduced fat content, it is found in most grocery stores as a reduced-fat option to cream cheese. In the United States, this Neufchâtel is sometimes called farmers' cheese.[6]
See also
References
- "All You Need to Know About Neufchâtel Cheese".
- "Neufchatel".
- Jeffrey A. Marx, "The Days Had Come of Curds and Cream": The Origins and Development of Cream Cheese in America, in Journal of Food, Culture and Society, Vol. 15, Issue 2, June 2012.
- "Merriam-Webster Dictionary entry for Neufchatel showing it contains less fat and more moisture".
- "Kraft website showing Philadelphia brand Neufchatel and indicating it has 1/3 less fat". Archived from the original on 2009-05-18.
- "Fankhauser, DB. "Neufchatel: An unripened cheese"".
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