Love is in the Air…

Hello Fellow Travelers!

Ah, February…the month that seems to be dedicated to love!

In this last week’s travel, I found myself in San Francisco surrounded by my cheese friends and family at the Fancy Food Show. While walking the aisles looking at display after display of cheese, I noticed a cheese that is not well known in the United States, but it should be, as it is quite unique and delicious.

When one hears of the term, “Neufchatel Cheese” here in the States, they most likely think of Neufchatel that is sold in “bricks” found in Cream Cheese section of your local supermarket….this could not be further from French Neufchâtel Cheese which is produced in Normandy, France.

Let’s look at these two very different cheeses:

Photo courtesy of findagrave.com

American Neufchatel – William A. Lawrence was a prominent businessman and co-founder of Lawrence & Durland cheese manufacturing company in Chester, New York. 

In 1872, Lawrence was attempting to produce French-Style Neufchâtel Cheese made from cow’s milk. He thought if he added cream in with the milk, that he could recreate the same texture. Ultimately this attempt failed, but in the process, he developed what would become known as cream cheese.

Photo courtesy of NY Heritage

Thought to be named “Philadelphia Cream Cheese”, because he sent it to Philadelphia for packaging and shipment. Philadelphia Brand Cream Cheese was bought by James L. Kraft in 1928. 

So what is the difference between American Neufchatel and American Cream Cheese?... The greatest difference is that Neufchatel is made using milk exclusively (23% milkfat) and cream cheese is made with milk and cream (33% milk fat).

French Neufchâtel  - Nestled between the towns of Dieppe, Le Havre and Rouen, lies the sleepy town of Neufchâtel (in the Haute Normandy region, Pays de Bray) where this heart-shaped cheese by the same name comes from. 

While it claims to be the oldest Norman cheese (1035 A.D.) it was first "officially" mentioned by name in 1543 in the ledgers of the Saint-Aman Abbey (of Rouen). By that point, the cheese was probably already maturing in the cellars of the Abby. 

Since the Middle Ages, Neufchâtel cheese has been produced in many shapes, depending on fashion or simply on the moulds the maker owned. It is said that the most famous of these, the “heart shape” was due to the young Norman women at that time who wanted to express discreetly their feelings to the English soldiers during the wars in the Middle Ages. 

Neufchâtel formally recognized as an AOC (Appellation d’origine controlee) cheese by the INAO (Institut national de l’origine et de la qualité) on May 3, 1969. 

Some notable facts about Neufchâtel:

·      The milk comes from cows essentially from the Normande breed.

·      90% of the Neufchâtel are made with raw milk; the remaining 10% use pasteurized milk for exports. 

·      Curdling lasts 18 to 36 hours!

·      The curd is then drained in two stages: poured into canvas to remove whey for up to 12 hours under its own weight, then the dough is lightly pressed for up to 12 hours to remove any additional whey.   The curd is then mixed either by hand or by machine before being deposited into the heart-shaped mold.  

This cheese may have a white Penicillium candidum rind like Brie or Camembert du Normandie, but that is where the similarities end. This cheese is rich, earthy, and decadent. 

So, in closing, you can see there is quite a different between the two cheeses….So if you are giving cheese to your loved one for Valentine’s Day, please make sure it’s the heart-shaped Neufchâtel from France, not the brick.

What’s that??...Your loved one would rather have something other than cheese?.....Maybe your loved one would like an engagement ring instead!….Mine did!!

JANUARY 27, 2020 - SHE SAID…..YES!!

Here’s to you my love…May our days together be filled with endless joy!

Cheers!

Trevor