Neufchâtel
A fresh, soft cheese in the cream cheese family, made with more milk and less cream, so it has about a third less fat. It is smooth, mild, and slightly grainier than cream cheese.
| Category | Butter & Spreads |
|---|---|
| Maker / Origin | United States |
| Storage | Keep the opened brick wrapped in its foil inside a sealed container in the fridge. |
| Shelf life | About 2 weeks once opened; check the date on the package. Fresh cheeses perish faster than aged ones. |
| Best uses | Spreading on bagels, frostings, dips, and lighter cheesecakes. |
| Substitutes | Cream cheese, which is richer and firmer. |
| Pairings | Bagels, crackers, fruit, and cheesecake. |
| Last checked | October 18, 2026 |
About it
The name comes from Neufchâtel in Normandy, one of France's oldest cheeses, where the original is a bloomy-rind cheese. The American version took the name for a fresh, low-fat cream cheese style and is sold in foil bricks beside the cream cheese.
Storing it
Do not freeze; fresh cheeses turn watery and grainy. Keep it away from strong-smelling foods.
Using it
Use Neufchâtel anywhere cream cheese goes when you want less fat: spreads, frostings, and dips. Soften it at room temperature before beating.
Swaps & pairings
Cream cheese swaps in one for one with a richer result. Light cream cheese is essentially the same product under another name.
More from this maker: United States