Neufchatel Cheese History

Named after a village in Northeast France, production of Neufchatel is believed to have started in the 6th century. Legend has it that during the Hundred Years War, flirtatious Norman cheese making families first made Neufchatel cheese in the shape of a heart to attract the attentions of British soldiers passing through the region.

Many American cream cheeses claim to be Neufchatel, however this is technically incorrect and only alludes to low fat cream cheese, not true Neufchatel. According to folkloric records, New York dairyman William Lawrence created America's first cream cheese in 1872 after unsuccessfully attempting to make Neufchatel.

Neufchatel is noted for being molded into lovely shapes before being sold. Bondon, Malakoff, Petit Carre, Petit Suisse, and Coeur de Bray are all synonymous with Neufchatel depending on the shape into which they are molded (square, rectangular, cylindrical and the special heart-shape variety).

Neufchatel Cheese Fabrication Process

This cheese comes in two forms: an unripened creamy form, and a ripened grainy version.

The younger, milder and creamier version is ripened for at least 12 days, and up to several months for a much more flavorful older cheese. Both versions are made in a carefully controlled process that includes adding the mold penicillium candidum, pressing, and aging at about 50° F and 95 percent humidity.

Once drawn, the milk is poured into large balls around 20°C and the rennet is immediately added, sometimes with some lactic ferments. Coagulation takes between 24 and 36 hours. Hung bags are used to drain off the curd for a period of 12 hours, then another 12 hours are used to press the bags under a heavy load. The resultant substance is mixed, covered with penicillium candidum, then moulded. The cheese is first matured on shelves, is manually salted, and then matured for a longer period in cellars.

The moisture added to Neufchatel during production ensures low fat content and a soft structure. Though fat content varies from 20 to 45 %, however the cheese is always very delicate and soft. 

In unripened form, Neufchâtel cheese is snow-white, soft, slightly crumbly, and very spreadable. As the cheese ripens, it becomes more pungent, develops a soft Brie-like rind, and turns more crumbly as it dries.

Neufchatel Cheese Usage

Fresh Neufchâtel cheese can be used in recipes which call for soft cheeses, and it can also be spread on breads, used in desserts, and crumbled over salads. As it has a relatively low melting point, Neufchatel can be added to omelets, quiches, or used to top a pizza. It can also be diced and added to a green salad. This cheese should be consumed soon after purchase, as it has a short shelf life of only two weeks.