Pronounced “Nuf’-sha-tel”, this cheese of French origin is similar to Cream Cheese, but with lower fat content.
Like Cream Cheese, it became popular around 1880 when cheesemaking production underwent a revolutionary change with the invention of the separator. This device made it possible to separate the whey immediately from the hot solids and allowed cheesemakers to pack the curd hot, doubling the shelf life of the cheese.
HEALING TIP: As with all other milk products, be sure to choose organic neufchatel cheese that is free of rBGH, antibiotics and pesticides.