Neufchatel Cheese

The ancient origins of Neufchatel cheese date back to the 8th century in Neufchatel-en-Bray France. There it was acclaimed for its creamy taste, delicate texture, and complicated production process. Fast forward to today and Neufchatel cheese has become an internationally enjoyed favorite, found in grocery stores from France to Pennsylvania. But what exactly does it take to transform simple milk and cream into a tasty, sliceable cheese? In this article we'll explore exactly how Neufchatel cheese is created and travels to a dinner plate.

The creation of Neufchatel cheese starts by sourcing the best raw ingredients. Milk and cream must be obtained from local or nearby farms, so they can be whisked away directly to the creamery. The creamery is where the cheese-making process begins. Milk is poured into traditional copper vats and heated to 84°F (29°C). Then natural bacterial cultures, along with liquid rennet, are added to coagulate the milk proteins. This process takes around fifteen minutes, after which the cheese is carefully cut into small pieces called curds.

The curds are then drained of whey, a high protein liquid, through a sieve. Once the whey is drained from the curds, the curds are collected. The next step is to add a certain amount of salt for flavor and texture, about 1%; the precise amount will be determined by the Neufchatel cheese maker’s personal recipe. Then, the cheese maker kneads the curd with their hands to get rid of any lumps, as well as break down large pieces. This kneading process releases moisture from the curd, making it more manageable.

The cheese then gets its signature shape, with the help of a special wooden mould (sometimes called a Neufchatel “stamp”). Most moulds are the same shape, but can vary in size; the average Neufchatel is around 2 inches (5 cm) deep, 2 inches (5 cm) wide and 10 inches (25 cm) long. After the curd has been placed into the wooden moulds and pressed firmly together, the remaining whey is drained off and the Neufchatel takes its definitive shape — similar to a small, round loaf of bread.

At this point in the process, the cheese needs to be drained and ripened. The cheese is placed on matting and is regularly turned and salted to evenly distribute the salt and flavours. This draining and salting process can take between one to three days, depending on the desired result. Once it is ripened to the desired stage, the cheese can be stored and transported.

When it arrives at the general store or supermarket, the Neufchatel is usually packaged in a wax paper wrapper, which keeps the cheese fresher for longer periods of time. After purchase, the cheese needs to be stored in the refrigerator. It is important to remember not to freeze Neufchatel or it will lose its texture and may develop an undesirable texture. The cheese can last four to six weeks if stored properly, although the best taste and texture are experienced within a few weeks of purchase.

When it arrives at the dinner plate, most people will prepare the cheese by slicing or grating onto salads, sandwiches, or toast. After being sliced, the cheese can also be melted easily, as it has a low melting point. This can give dishes a delicious cheesy flavor and creaminess that is perfect for making a variety of dishes such as macaroni and cheese, melted sandwiches, quesadillas and more.

From the raw ingredients to the final destination, Neufchatel cheese has quite the journey. First, cows supply the raw milk and cream that is transformed in the creamery into curds and pressed into Neufchatel cheese. Then, the cheese is salted and aged, before being wrapped and purchased at markets. Finally, it is stored, later making its way to the dinner table ready to be enjoyed by all.