# Neufchâtel and cream cheese

Author: Matheson, K. J. (Kenneth Jesse), 1885-1940; Cammack, F. R. (Francis Ray), 1890-1973

Genre: Cooking (Cheese)

Language: English

License: Public domain

Source: https://www.gutenberg.org/ebooks/77282

Amazon editions: https://www.amazon.com/s?k=Neufch%C3%A2tel+and+cream+cheese+Matheson&tag=cyberlibrar00-20

## Summary

Neufchâtel cheese is named after the town of that name in northwestern France. Cream cheese is usually made from milk having about 6 per cent fat, while Neufchâtel is made from ordinary 4 per cent milk. Cream cheese is also marketed in a number of combinations or flavorings, a popular form containing pimiento peppers.

## Chapters

- [Part 2](https://www.cyberlibrary.org/en/books/neufchatel-and-cream-cheese-77282/chapters/2/index.md)
- [Part 3](https://www.cyberlibrary.org/en/books/neufchatel-and-cream-cheese-77282/chapters/3/index.md)
- [Part 1](https://www.cyberlibrary.org/en/books/neufchatel-and-cream-cheese-77282/chapters/1/index.md)