Thursday, December 13, 2012
Originating in the Normandy region of France, this cheese is a soft unripened cheese, which is very similar to cream cheese in texture, taste and use. Traditional Neufchâtel is made with unpasteurized cow's milk, but when exported is made with pasteurized milk, generally containing a higher milk fat content. Domestic versions produced in the United States often do not contain the higher fat content cream that thickens and enrichens the texture and flavor, and they are typically higher in moisture content.
Featured on: 12/13/2012