Neufchâtel

A very rich and creamy soft cheese from the Pays de Bray in Normandy, France, this is made from cows’ milk, the curds being milled to give an extra smooth velvety texture. Neufchâtel can be eaten either fresh or ripened, affiné. Fresh, it has a bloomy white rind and a moist, lightly sour taste. Neufchâtel affiné develops reddish tinges on the rind and a stronger flavor. It comes in a variety of shapes — square, loaf, roll and heart. In America, Neufchatel is often used as a lower-fat substitute for cream cheese. (249)