Though similar in looks to a Camembert, Neufchâtel has a saltier taste and sharper finish. It is richer in taste, but coarser and grainy in texture. Maturation is reached at a minimum of ten days, when left in caves, though Neufchâtel cheese is usually left between eight and ten weeks, during which time the bloomy, edible white mould of the exterior hardens, developing the creamy interior consistency. Neufchâtel cheese has the aroma and taste of earthy mushrooms, whilst retaining a very creamy consistency, occasionally with a yeasty undertone, depending on age.
France - cow's milk - pasteurised