Soft, slightly crumbly, mold-ripened cheese that is one of the most ancient cheeses, dating back to 11th century. It is made in the French region of Normandy and is often heart shaped, weighing 100-600 grams, depending on molds. It is a type of fresh cheese, similar to Quark, and matures for more than a month. It's a lower fat version of cream cheese with pH 4.6, w20-33 % fat, and 2-3 w/w lactose.
All chesses result from lactic fermentation of milk starting from cultures usually containing S.thermophilus and L lactis. Cheese rinds host a specific microbiota composed of both prokaryotes (such as Actinobacteria, Firmicutes and Proteobacteria) and eukaryotes (primarily yeasts and molds). The microbial composition of Neufchâtel cheese is not very clear, but it might contain Debaryomyces hansenii, Yarrowia lipolytica, Corynebacterium casei, Corynebacterium variabile, Arthrobacter arilaitensis, Arthrobacter sp., Microbacterium gubbeenense, Agrococcus sp. nov.,Brevibacterium linens, Staphylococcus epidermidis, Staphylococcus equorum,Staphylococcus saprophyticus, Micrococcus luteus, Halomonas venusta, Vibrio sp., and Bacillus sp.
All chesses result from lactic fermentation of milk starting from cultures usually containing S.thermophilus and L lactis. Cheese rinds host a specific microbiota composed of both prokaryotes (such as Actinobacteria, Firmicutes and Proteobacteria) and eukaryotes (primarily yeasts and molds). The microbial composition of Neufchâtel cheese is not very clear, but it might contain Debaryomyces hansenii, Yarrowia lipolytica, Corynebacterium casei, Corynebacterium variabile, Arthrobacter arilaitensis, Arthrobacter sp., Microbacterium gubbeenense, Agrococcus sp. nov.,Brevibacterium linens, Staphylococcus epidermidis, Staphylococcus equorum,Staphylococcus saprophyticus, Micrococcus luteus, Halomonas venusta, Vibrio sp., and Bacillus sp.
