Neufchâtel

French Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the region of. One of the oldest cheeses in, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white, edible, 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 usually sold in heart shapes; however it is also produced in other forms, such as logs. It is typically matured for 8–10 weeks.

In 1872, William Lawrence, a New York dairyman of the township of Chester, created the first American cream cheese as the result of an attempt to create a batch of Neufchâtel. This American "Neufchâtel" is softer than regular cream cheese due to its approximately 33% lower fat and higher moisture content. Due to this reduced fat content, it is found in most grocery stores as a reduced-fat option to cream cheese. In the United States, this Neufchâtel is sometimes called farmers' cheese. In the U.S., plain Neufchâtel cheese is typically sold in brick-like shapes, which are wrapped in foil and sold in boxes.