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A soft, creamy French cheese with a white
crust. The crust may be eaten when the cheese is young. The American
Neufchatel is never ripened and is more like cream cheese but lower in
butterfat and higher in moisture and protein.
Kind or Name
Place of Origin |
Milk Used |
Aging Period |
Color |
Texture |
Flavor |
Purchase Unit |
Neufchatel Cheese
(Nû-shä-t l´)
France |
Cow’s milk |
Unripened |
White |
Creamy, smooth, and soft |
Mild |
4 to 8-oz.
packages, 25 in a box |
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Milkfat in solids: |
No standard. State standards generally do not exist |
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Milkfat |
20.0% minimum, less than 33.0% maximum |
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Moisture |
65.0% maximum |
Uses: Salads, dips, sandwiches,
snacks, cheese cake, desserts
[ Aberdeen Crowdie ] [ Boursin ] [ Burrata Cheese ] [ Cream Cheese ] [ Cottage Cheese ] [ Low Fat Cottage Cheese ] [ Dry Curd Cottage ] [ Gjedost Cheese ] [ Mascarpone ] [ Montrachet ] [ Myost Cheese ] [ Neufchatel ] [ Ricotta ]
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