Neufchâtel

American  

[noo-shuh-tel, nyoo-, noo-shuh-tel, nyoo-, nœ-shah-tel] / ˌnu ʃəˈtɛl, ˌnyu-, ˈnu ʃəˌtɛl, ˈnyu-, nœ ʃɑˈtɛl /

noun

1. a soft, white cheese similar to cream cheese, made from whole or partly skimmed milk in Neufchâtel, a town in N France.

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Neufchâtel British  

/ nøʃɑtɛl /

noun

1. a soft creamy whole-milk cheese, similar to cream cheese

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Etymology

Origin of Neufchâtel

First recorded in 1860–65

Example Sentences

Moss explains that Pimento Cheese actually originated in New York in the 1870s, when local farmers started making what would eventually be known as cream cheese, an American version of Neufchatel.

From Salon

Cream cheese and its lesser-known cousin, Neufchâtel, are my go-to bases for spreads and sauces.

From Salon

The simplest and best all-around stand-in for cream cheese is Neufchâtel cheese.

From Salon

Use Neufchâtel cheese as you would cream cheese: on bagels, in cheese balls, and in desserts — even cheesecakes.

From Salon

Tonnes of unsold cheese has been given away by food charities, melted or destroyed, Pierre Villiers, a producer of neufchâtel in Seine-Maritime, told Ouest-France newspaper.

From The Guardian