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
Dutch cheese markets cheese is transported on a wooden barrow that is carried between two men. The barrows can have up to 130 kilos (287 pounds) of cheese on them at a time. In order to carry the barrows as still as possible for the safety of the cheese, the carriers walk in a synchronized rhythm known as the “cheese carriers’ dripple.” Once the cheese reaches the scales, the tasman weighs it in front of the weighing master, or “waagmeester.” The weighing master is a public servant who is not a member of the cheese guild to ensure that the buyer is receiving