Baking With Neufchatel Cheese

In France it is made with raw milk and produces a slight mould growth the cheese is eaten fresh within 1 to 2 weeks of making. Greek Cream Cheese the industrys first Mascarpone.

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While cream cheese by law must contain at least 33 milk fat and not more than 55 moisture American Neufchâtel weighs in with about 23 milk fat and slightly higher moisture content.

Baking with neufchatel cheese. On paper the main distinction between the two cheeses is their fat content. Regular cream cheese can be substituted for Neufchatel cheese especially in recipes for dips and spreads with good results. Flavor-wise Neufchâtel isnt too different from cream cheese.

Neufchatel cheese is made with 23 fat milk whereas cream cheese is made using 33 fat milk which is the main reason behind the difference in healthiness. So generally speaking Neufchatel cheese will always be healthier than cream cheese. Neufchatel is a French cheese from the Normandy region same region as camembert it is a little sour in flavour and a little salty with a closed texture.

Flavored Dips and Spreads. The recipe I tried included. American Neufchatel is slightly lower in calories than cream cheese and has slightly more moisture.

A bit of like a firm cream cheese. Unless you are comparing Neufchatel cheese with ⅓ less fat cream cheese. The American version which is similar to cream cheese is made from pasteurized milk and cream.

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