Neufchâtel cheese Neufchâtel cheese Neufchâtel () is a soft, slightly crumbly, mold-ripened cheese made in the Neufchâtel-en-Bray, French region of Normandy. One of the oldest kinds of cheese 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
Cream cheese other brands, as well: Triple Cream (C. Percival), Eagle (F.X. Baumert), Empire (Phenix Cheese Co.), Mohican (International Cheese Co.), Monroe Cheese Co. (Gross & Hoffman), and Nabob (F.H. Legget). Cream cheese became popular in the Jewish cuisine of New York City, where it is commonly known as a "schmear". It is used on bagels, and is the basis of bagel and cream cheese, a common open-faced sandwich. Lox, capers, and other ingredients are often added to this dish. The basic bagel and cream cheese has become a ubiquitous breakfast and brunch food throughout the United States. Cream cheese is easy