Pronunciation: [ NEUF-sha-tell]
1. The French original, hailing from the town of Neufchâtel in the region of Normandy, is a soft, white, unripened cheese made from raw or pasteurized cow's milk. It undergoes ripening for a minimum of 10 days, but often for 4 weeks or more. When young, the flavor of Neufchâtel is slightly salty but delicate and mild. It becomes more pungent with age. Neufchâtel is available in a variety of shapessquare, rectangular, cylindrical and the special heart-shape variety called Coeur de Bray. 2. For information on the American version of Neufchatel, see cream cheese.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.