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- For the 16th century Flemish artist, see Nicolas Neufchatel
|
|
 |
| Country of origin |
France |
| Region, town |
Haute-Normandie, Neufchâtel-en-Bray |
| Source of milk |
Cows |
| Pasteurized |
No |
| Texture |
Soft |
| Aging time |
8–10 weeks |
| Certification |
AOC, 1969 |
Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the French region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th Century. It looks somewhat similar to camembert, with a white, edible rind, but the taste is saltier and sharper. It is usually sold in heart shapes, however it is also produced in other forms, such as logs. It is typically matured for 8–10 weeks. Lower-fat cream cheeses are sometimes marketed in the United States as "Neufchâtel", but these bear little resemblance to the authentic product.
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