What is Neufchâtel cheese?

Neufchâtel Cheese is a type of French cheese, named after the village in northeast France, where it is commonly produced. For US consumers, the term "neufchâtel" may be a bit confusing, because American cheese manufacturers use "Neufchâtel" to describe a low -fat cheese type that differs dramatically from the real French Neufchâtel cheese. French Neufchâtel is often available in fine cheeses and large markets and can sometimes be obtained through special importers. This cheese is supplied in two forms: an unharmed cream form and a ripened grain version. It can be used in different meals, from curd cake to salads and is very popular in many parts of Europe. Many Americans see Neufchâtel cheese in fresh form, marked as "farmer cheese". As the cheese ripens, it becomes more pungent, develops a soft peel and turns the crumbling. Hruta resembles brie and gaveThe aid of famous French soft cheeses, is soft and dry with a slightly velvety texture and is perfectly edible. Classically, Neufchâtel cheese is shaped in the shape of a heart, although the cheese also comes in bricks and protocols.

aging for Neufchâtel cheese usually takes about eight weeks. Old cheese can spread on bread, included in various recipes and go on cheese plates with other cheeses. The slightly granulated texture of Senic cheese is quite distinctive and for some people it is a bit unexpected, but it can be quite pleasant. Neufchâtel's fresh cheese can be used in recipes that require soft cheeses, and can also be spread to bread used in desserts, and has disintegrated through salads.

According to popular legend, American cream cheese was developed Cheesemaker, which actually tried to make Neufchâtel cheese. The result of the creation process was much softer, the silk fresh cheese and the cheesemaker realized it could beT ideally suitable as a soft spread cheese. The cream cheese is designed to be consumed fresh, and is usually not shaped and aged in the Neufchâtel style. Cream cheese labeled "Neufchâtel" has lower fat than conventional cream cheese, with softer texture and very high moisture content.