Neufchâtel got a makeover when it crossed the Atlantic, to the states, where it’s used to refer to low-fat cream cheese, which bears no resemblance to true Neufchâtel, a cheese that certainly doesn’t fall anywhere near that category.
The cheese is from Normandy, a region that few would argue produces the best cheeses in the world. Camembert, Livarot, and the especially creamy Brillat-Savarin are some of the more famous Norman cheeses, but I’m also happy that Neufchâtel is included in that privileged group.
Neufchâtel is available in industrial or fermier (“farm-produced”) versions. All versions are made with cow’s milk, although sometimes it’s made with raw milk, others are made from milk that’s been pasteurized.