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
Stilton cheese "skilled cheese maker" of Wymondham, has traditionally been credited as the person who set modern Stilton cheese's shape and style characteristics in the 1720s, but others have also been named. A recipe for a Stilton cheese was published by Richard Bradley, first Professor of Botany at Cambridge University in his 1726 book "A General Treatise of Husbandry and Gardening". Bradley records a letter from a correspondent, John Warner, which states the cheese is made in Stilton and that the Bell Inn produced "the best cheese in town". The first known written reference to Stilton cheese appeared in William Stukeley's "Itinerarium