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.
Selecting and Storing Neufchatel Cheese
Choose organic Neufchatel cheese and keep refrigerated. It pairs well with fresh fruit, jams and jellies, fruit and nut breads; for wines pair with fruity white wines like Riesling.