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-   -   Neufchatel Cheese (https://www.discusscooking.com/forums/f12/neufchatel-cheese-38133.html)

cook4us 09-10-2007 05:33 PM

Neufchatel Cheese
 
Has anyone tried Neufchatel Cream Cheese?

Katie H 09-10-2007 05:35 PM

Hi, cook. I've seen it on the store shelves but haven't had the occasion to try it. Why do you ask?

Uncle Bob 09-10-2007 05:57 PM

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!

jpmcgrew 09-10-2007 06:55 PM

Quote:

Originally Posted by Uncle Bob (Post 480737)
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!

:smile:Excactly.If I remember correctly its a bit softer than cream cheese

TATTRAT 09-10-2007 07:05 PM

It is delish. If you like cream Cheese, give it a shot.

Andy M. 09-10-2007 07:09 PM

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!

jabbur 09-10-2007 11:30 PM

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.

ChefJune 09-10-2007 11:37 PM

It also works just as well as regular Philly in cheesecake recipes.

Michelemarie 09-11-2007 09:56 AM

Yes, I use it all the time, I can't taste a difference.

Uncle Bob 09-11-2007 12:10 PM

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.

Andy M. 09-11-2007 12:12 PM

There is a slight tang to regular cream cheese that seems to be missing from the Neuf.

Uncle Bob 09-11-2007 12:17 PM

Quote:

Originally Posted by Andy M. (Post 480980)
There is a slight tang to regular cream cheese that seems to be missing from the Neuf.


After a few sips of bourbon ya can't tell the difference Andy!! Trust me!!!:lol:

Andy M. 09-11-2007 12:27 PM

Agreed, Uncle Bob. I usually have cream cheese at breakfast which is a little before my first drink of the day.

Uncle Bob 09-11-2007 12:30 PM

Quote:

Originally Posted by Andy M. (Post 480989)
Agreed, Uncle Bob. I usually have cream cheese at breakfast which is a little before my first drink of the day.


Touche!!! :rofl::lol::rofl:

VeraBlue 09-11-2007 12:37 PM

I have....I just used it in the Margarita Truffle recipe I posted, too. Decent flavour, nice texture.

PytnPlace 09-11-2007 04:11 PM

I buy Neufchatel and use it for everything. Haven't bought cream cheese for years.

cook4us 09-11-2007 04:59 PM

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!:biggrin:

Also did you guys find it useful in any other recipes?

VeraBlue 09-11-2007 05:23 PM

Quote:

Originally Posted by cook4us (Post 481116)
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!:biggrin:

Also did you guys find it useful in any other recipes?

it's posted in the cookies and bars section here.

licia 09-11-2007 05:27 PM

I've used it for years in everything that calls for cream cheese and we can't tell the difference.

cook4us 10-03-2007 12:55 PM

Quote:

Originally Posted by licia (Post 481120)
I've used it for years in everything that calls for cream cheese and we can't tell the difference.

What have you found it the best in so far?


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