StaggShire

Bonjour! J'ai l'idée de faire.... yeah, that's about as far as I'll get in French. So in order to share and remember new/ exciting culinary knowledge, I've created this niche for the blog.

Neufchâtel

French Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the 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 is usually sold in heart shapes (precious), however it is also produced in other forms, such as logs. 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. (Isn't that awesome that cream cheese is American? Something classy and culinary from this country. Que milagro.) In the United States, this Neufchâtel is sometimes called farmers' cheese. French Neufchâtel was commonly used in British forms of cheesecake, and American Neufchâtel is perfect for a healthier American cheesecake as it is approximately 33% lower in fat than regular cream cheese. American Neufchâtel is also softer and has a higher moisture content than regular cream cheese.

The cheesecake is one made with American Neufchâtel by my friend Brian, who alerted me to this most noble fromage.