For April 2008, we present Neufchatel!!

Now, firstly, if you live in the US, you will have another impression in mind when you hear the term: neufchatel cheese. You will be thinking "Oh, you mean cream cheese?" But we must answer "no". It is in fact closer to a farmer's cheese.

Neufchatel cheese has been made in the Normandy region of France since at least the mid-1500's. The word itself means New Castle and the cheese is usually made from cow's milk - though one can also use goat's milk. Neufchatel is usually a formed cheese, meaning it is molded into various shapes. Square, round, cylinders, and even heart-shapes can be found...but it usually depends on the producer's individual taste and style.

It is a white cheese, with a rind which is edible. Some producers also add herbs or seasonings to the cheese for added flavor as it can be a mild-tasting cheese. Neufchatel can be eaten "young" (right after creation) or after maturation.

Making this cheese is relatively simple. Adding rennet to milk, it is warmed, then allowed to set overnight. The fresh curd is then put into a clean handkerchief (or cheesecloth) and hung to allow the whey to drain. Usually this takes about a day, sometimes less. Now one can add salt, seasonings, or even penicillin to create a rind. Then the cheese is inserted into the molds to create the shape desired. Mature as long as 10 days, unmold, et voila!!! Some sources didn't even age it that long, so it also seems that this is up to personal preference.

So, whether you buy your neufchatel or make it yourself, it is a good all-around cheese for cooking, or just smothering on bread! YAY Neufchatel!!


Sources used:

Neufchatel: An unripened Cheese by David B. Fankhauser, U.C. Clarmont College.

Norman Cheeses: the neufchatel by Oliver Courtois, Fromages de Normandie.

Neufchatel.com by Teddybuoy.


Both Dr. Fankhauser and Oliver Courtois offer specific recipes for making Neufchatel.
ENJOY!