Talk:Neufchâtel cheese

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American Neufchatel vs. cream cheese[edit]

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)[reply]

"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)[reply]

vs LOW-FAT cream cheese[edit]

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)[reply]

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)[reply]

External links modified (February 2018)[edit]

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