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
Egyptian cheese with less use of goat and sheep milk than in other countries of the region. Damietta on the Mediterranean coast was the primary area where cheese was made for consumption in other parts of the country. Damietta was well known not just for its buffaloes but also for its "Khaysiyya" cows, from which "Kaysi" cheese was made. "Khaysi" cheese is mentioned as early as the eleventh century A.D. A fifteenth century author describes the cheese being washed, which may imply that it was salted in brine. It may therefore have been an ancestor of modern "Dumyati" cheese, produced today in