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How does cream cheese differ from Neufchâtel cheese?

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Flavor-wise, Neufchâtel isn't too different from cream cheese. If I hadn't taken on the ever-thrilling exercise of blind tasting the two side-by-side, I'd never have known it to be any different. Both are dense, milky, slightly tangy, and spreadable. read more

Regular cream cheese must be <55% moisture and >33% fat. (21 CFR 133.133). Neufchâtel cheese must be <65% moisture and between 20-33% fat (21 CFR 133.162). Otherwise, they have the basically the same list of allowed ingredients. Milk and cream, cheese cultures, and optionally whey (as-is or concentrated), salt, or stabilizers. read more

Named after Neufchatel, a town in France, it is often described as a soft type of cheese and at the same time unripened. If you compare 1 oz of cream cheese with the same amount of Neufchatel cheese then you’ll discover that the latter has about 6.6 g of fat compared to the former’s 9.9 g. Neufchatel cheese also has more protein (2.8 g) as compared to cream cheese’s 2.1 g. Both cheeses have the same carbohydrate value. read more

On paper, the main distinction between the two cheeses is their fat content: While cream cheese by law must contain at least 33% milk fat and not more than 55% moisture, American Neufchâtel weighs in with about 23% milk fat and slightly higher moisture content.* Flavor-wise, Neufchâtel isn't too different from cream cheese. read more

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