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09-10-2007, 05:33 PM
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#1
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Assistant Cook
Join Date: Aug 2007
Location: Los Angeles, CA
Posts: 13
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Neufchatel Cheese
Has anyone tried Neufchatel Cream Cheese?
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09-10-2007, 05:35 PM
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#2
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,249
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Hi, cook. I've seen it on the store shelves but haven't had the occasion to try it. Why do you ask?
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This is real inspiration. Look what Julia became!
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09-10-2007, 05:57 PM
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#3
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,530
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Cookforus....
The American version of Neufchatel Cheese is very similar to the regular Philadelphia Cream Cheese. With the Neufchatel being slightly lower in calories due to lower milk fat content.
Enjoy!
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There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
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09-10-2007, 06:55 PM
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#4
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Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
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Quote:
Originally Posted by Uncle Bob
Cookforus....
The American version of Neufchatel Cheese is very similar to the regular Philadelphia Cream Cheese. With the Neufchatel being slightly lower in calories due to lower milk fat content.
Enjoy!
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 Excactly.If I remember correctly its a bit softer than cream cheese
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09-10-2007, 07:05 PM
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#5
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The Dude Abides
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,472
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It is delish. If you like cream Cheese, give it a shot.
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09-10-2007, 07:09 PM
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#6
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,581
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I've used it a lot. If you want it for a bagel or muffin or in a dip, etc. it will work fine.
Neufchatel, a French cheese, came first. American cream cheese came about as the result of someone in the US trying to imitate French neufchatel. He ended up with a thicker cheese and called it cream cheese. It is higher in fat than Neuf...
Ironically, Philadelphia makes Neufchatel, which is naturally lower in fat, and calls it low fat cream cheese!
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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09-10-2007, 11:30 PM
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#7
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Master Chef
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,638
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I use it all the time in place of cream cheese. I find it tends to melt better in recipes and spreads easier by itself and the lower fat content is always a good thing. I can't taste a much of a difference with the possible exception of cream cheese is bit stronger but not by much.
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09-10-2007, 11:37 PM
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#8
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Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
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It also works just as well as regular Philly in cheesecake recipes.
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Wine is the food that completes the meal.
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09-11-2007, 09:56 AM
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#9
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Executive Chef
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
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Yes, I use it all the time, I can't taste a difference.
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Michele Marie 
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09-11-2007, 12:10 PM
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#10
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,530
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I wasn't going to say so, because I thought it may be my inexperienced cheese palate, but I can't taste any difference either. Maybe the Neufchatel is just a bit softer due to more moisture content.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
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09-11-2007, 12:12 PM
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#11
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,581
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There is a slight tang to regular cream cheese that seems to be missing from the Neuf.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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09-11-2007, 12:17 PM
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#12
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,530
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Quote:
Originally Posted by Andy M.
There is a slight tang to regular cream cheese that seems to be missing from the Neuf.
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After a few sips of bourbon ya can't tell the difference Andy!! Trust me!!! 
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
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09-11-2007, 12:27 PM
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#13
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,581
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Agreed, Uncle Bob. I usually have cream cheese at breakfast which is a little before my first drink of the day.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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09-11-2007, 12:30 PM
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#14
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,530
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Quote:
Originally Posted by Andy M.
Agreed, Uncle Bob. I usually have cream cheese at breakfast which is a little before my first drink of the day.
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Touche!!! 
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
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09-11-2007, 12:37 PM
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#15
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Executive Chef
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
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I have....I just used it in the Margarita Truffle recipe I posted, too. Decent flavour, nice texture.
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09-11-2007, 04:11 PM
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#16
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Sous Chef
Join Date: Nov 2006
Location: Ohio
Posts: 801
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I buy Neufchatel and use it for everything. Haven't bought cream cheese for years.
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09-11-2007, 04:59 PM
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#17
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Assistant Cook
Join Date: Aug 2007
Location: Los Angeles, CA
Posts: 13
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thanks for the replies guys...
Yea it would be good to try it on some veggies for a snack but I like some of the recipes im hearing.
Vera I would really like to hear more about your Margarita Truffle recipe! 
Also did you guys find it useful in any other recipes?
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09-11-2007, 05:23 PM
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#18
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Executive Chef
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
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Quote:
Originally Posted by cook4us
thanks for the replies guys...
Yea it would be good to try it on some veggies for a snack but I like some of the recipes im hearing.
Vera I would really like to hear more about your Margarita Truffle recipe!
Also did you guys find it useful in any other recipes? |
it's posted in the cookies and bars section here.
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How can we sleep while our beds are burning???
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09-11-2007, 05:27 PM
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#19
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Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
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I've used it for years in everything that calls for cream cheese and we can't tell the difference.
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10-03-2007, 12:55 PM
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#20
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Assistant Cook
Join Date: Aug 2007
Location: Los Angeles, CA
Posts: 13
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Quote:
Originally Posted by licia
I've used it for years in everything that calls for cream cheese and we can't tell the difference.
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What have you found it the best in so far?
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