Neufchâtel

Neufchâtel is a type of soft cheese originating from the Normandy region in northern France. It is one of the oldest cheeses in France, with its production dating back to the 6th century. The cheese is named after the town of Neufchâtel-en-Bray where it is primarily produced.

History

The history of Neufchâtel cheese dates back to the 6th century, making it one of the oldest cheeses in France. It was originally produced by farmers in the Neufchâtel-en-Bray region of Normandy. The cheese gained popularity in the 19th century when it began to be exported to other parts of France and abroad.

Production

Neufchâtel is made from cow's milk that is heated and then curdled with rennet. The curd is then molded into various shapes, the most common of which is a heart. After molding, the cheese is salted and aged for a minimum of 10 days. The aging process gives Neufchâtel its characteristic white, bloomy rind and soft, creamy texture.

Characteristics

Neufchâtel cheese is known for its soft, creamy texture and slightly salty, tangy flavor. It has a white, bloomy rind that is edible. The cheese is often molded into a heart shape, but it can also be found in other shapes such as bricks or cylinders. Neufchâtel is often used in cooking, particularly in dishes that require a creamy, melting cheese. It can also be enjoyed on its own or with bread.

Nutritional Value

Like most cheeses, Neufchâtel is high in protein and calcium. However, it is lower in fat than many other types of cheese, making it a healthier choice for those watching their fat intake.

See Also

• List of French cheeses
• Normandy
• Cheese

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