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
Types of cheese in softer or firmer variants. The factor that controls cheese hardness is moisture content, which depends on the pressure with which it is packed into moulds, and upon aging time. Cream cheeses are not matured. Brie and Neufchâtel are soft-type cheeses that mature for more than a month. Neufchâtel is a soft cheese which can be sold after 10 days of maturation. Semi-soft cheeses, and the sub-group "Monastery", cheeses have a high moisture content and tend to be mild-tasting. Well-known varieties include Havarti, Munster and Port Salut. Cheeses that range in texture from semi-soft to firm include Swiss-style cheeses such