Cheese of the Week - Neufchâtel

Neufchâtel 

Neufchâtel

Country of origin France
Region, town Haute-Normandie, Neufchâtel-en-Bray
Source of milk Cows
Pasteurised 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 similar to Camembert, with a dry, white, edible rind, but the taste is saltier and sharper. It has the aroma and taste of mushrooms. Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture. It is most usually sold in heart shapes but is also produced in other forms, such as logs and boxes. It is typically matured for 8–10 weeks.

In 1872, William Lawrence, a New York dairyman of the township of Chester, created the first American cream cheese as the result of an attempt to create a batch of Neufchâtel. This American Neufchâtel is softer than regular cream cheese due to its approximately 33% lower fat and higher moisture content. Due to this reduced fat content, it is found in most grocery stores as a reduced-fat option to cream cheese. In the United States, this Neufchâtel is sometimes called farmers' cheese.

Being easy to make, it is the most common style of goat cheese to be found in the American marketplace.  For that reason, many people only think of it when they hear "goat cheese."  It should be used fresh, as it may develop an off flavor after storage of several weeks. Similar to cream cheese, and a less tart version of labneh, a yogurt cheese of the Middle East, its mild flavor makes it ideal for use where the flavor of other ingredients are to be emphasized.  Indeed, many home cheese makers like to add herbs or seasonings to their neufchâtel to personalize their own cheese.  I still prefer the pure unadulterated version which can be seasoned just prior to serving.

Neufchatel Cheesecake
1/2 c. fine graham cracker crumbs
4 tsp. butter, melted
1 c. low-fat cottage cheese
2 (8 oz.) pkgs. Neufchatel cheese
3/4 c. sugar
2 tbsp. all purpose flour
1 1/4 tsp. vanilla
1/4 c. skim milk
3 eggs
1 c. fresh strawberries
1/4 c. low-fat plain yogurt
2 tsp. skim milk
Combine crumbs and butter. Press onto bottom 8-inch springform pan. Beat undrained cottage cheese until smooth. Beat in Neufchatel, sugar, flour, and 1 teaspoon vanilla. Add eggs; beat until combined. Do not over beat. Stir in 1/4 cup milk. Turn into pan.
Bake at 375°F for 45 minutes. Remove sides of pan. Chill. Slice berries; arrange on top. Drizzle with mixture of yogurt, 2 teaspoons milk, and remaining vanilla.

Serves 12.


PUMPKIN SWIRL CHEESECAKE
2 c. vanilla wafer crumbs
1/4 c. melted butter
2 (8 oz.) pkgs. "light" Philadelphia brand Neufchatel cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. nutmeg
Combine crumbs and butter; press onto bottom and sides of 9 inch springform pan.
Combine Neufchatel cheese, 1/2 cup sugar and vanilla, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each one. Reserve 1 cup cheese mixture.

Add pumpkin, remaining sugar and spices to the rest of the cheese mixture. Blend well.

Layer 1/2 of pumpkin mixture and half of the cheese mixture over crust, repeat layers. Cut through batter with knife several times for marble effect. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Really tasty.