Talk:Neufchâtel cheese

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American Neufchatel vs. cream cheese
Where in the article should it be mentioned that American "Neufchatel" tastes like crap? Also, referring to the "Cream cheese" page, it's clear that in the US, low-fat cream cheese product is styled "Neufchatel" for regulatory reasons only. This should be clarified.

Note to Europeans: American "Neufchatel" (=low-fat cream cheese) does not smell like shrooms. It is a fresh cheese like cream cheese, with a slight off-flavor/odor that may come from the lactobacilli. The texture and flavor are lacking compared to cream cheese. 98.180.8.57 (talk) 05:06, 14 June 2011 (UTC)


 * "Tastes like crap" is your opinion, which you're certainly entitled to, but it's not encyclopedic. See WP:NPOV and WP:OR. –BMRR (talk) 14:56, 14 June 2011 (UTC)

vs LOW-FAT cream cheese
you know, they also sell "low fat" for the regular cream cheese...so now what's the diff between THAT and neufchatel?

also, "farmer's cheese" in the brands i've seen is a wet-but-crumbly thing...much like ricotta. it comes in a BAG, and neither looks nor tastes like ANY kind of cream cheese. 209.172.25.134 (talk) 02:20, 6 August 2013 (UTC)
 * I agree that Farmer's Cheese is crumbly, and is not made with mold, as Neufchâtel is. The article says, "In the United States, this Neufchâtel is sometimes called farmers' cheese.[6]" so I will delete this sentence, as it is obviously untrue. Here are some references: Wisconsin Farmer's Cheese, Farmer_cheese, Concord Monitor, Food & Wine. David Spector (talk) 16:13, 30 April 2021 (UTC)

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