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Neufchatel cheese

Is cream cheese and neufchatel cheese the same thing? If i can't find neufchatel cheese can I substitute cream cheese in a recipe?

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( 14 comments — Leave a comment )
laughingrat
Mar. 26th, 2009 02:18 pm (UTC)
Are you in the US? In the US, they're frequently marketed together. The Neufchatel available in the US is very much like cream cheese. The real thing, from France, is very different--more like Camembert.
emeraldkrystal
Mar. 26th, 2009 02:20 pm (UTC)
thank you. I am in US. If i can' find the real thing, i'll get cream cheese.
laughingrat
Mar. 26th, 2009 02:22 pm (UTC)
*nods* I've never cooked with US Neufchatel, but we used to spread it on bagels and stuff and it behaved pretty much like cream cheese. :)
zaydia
Mar. 26th, 2009 02:53 pm (UTC)
Neufchatel is marketed in the US as a low fat cream cheese, so it may just be listed at "1/3 less fat" on the package.
jacquez
Mar. 26th, 2009 02:21 pm (UTC)
No, they're not the same thing; yes, you can generally substitute them. Neufchatel is lower in fat and less moist, though, so you might want to very slightly cut back on liquid or fat in the rest of the recipe.

http://www.foodsubs.com/Chefresh.html says you can also sub in boursin cheese for neufchatel.
anthylorrel
Mar. 26th, 2009 02:27 pm (UTC)
In the US, they're pretty much the same exact thing.
noelleleithe
Mar. 26th, 2009 02:32 pm (UTC)
As others have said, they're nearly the same in the US. Cheese labeled neufchatel is actually reduced-fat cream cheese most of the time, unless it's in a specialty cheese section.

Edited at 2009-03-26 02:32 pm (UTC)
wint3rhart
Mar. 26th, 2009 02:39 pm (UTC)
Per this remarkably coincidental post on Dave Lebovitz's blog this morning, they're not even close to the same thing anywhere except in the US.

But here, it's fair game. Substitute away. ;)
anthylorrel
Mar. 26th, 2009 03:15 pm (UTC)
Yeah. We killed it. LOL
bizket
Mar. 26th, 2009 02:46 pm (UTC)
Cream cheese was created in the US because neufchatel couldn't be obtained at the time. From my experience, I have substituted one for the other without any real change.
dj_proxy
Mar. 26th, 2009 05:15 pm (UTC)
There's another Damnportlander in this community? :o
bizket
Mar. 26th, 2009 05:38 pm (UTC)
I am everywhere.
dj_proxy
Mar. 26th, 2009 06:13 pm (UTC)
So that's who was staring at me through my window last night...
progoddess
Mar. 26th, 2009 05:47 pm (UTC)
In my experience, neufchatel cheese doesn't hold up very well under high heat conditions. So if you are cooking it, cream cheese might be better anyway.
( 14 comments — Leave a comment )

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