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	Neufchâtel cheese navy bean neat nectarine Neufchâtel cheese New England boiled dinner New England clam chowder New York steak Definition: [noo-shuh-TELL; NOO-shuh-tell] 1.The French original, hailing from the town of Neufchâtel in the region of Normandy, is a soft, white, unripened cheese. When young, its flavor is slightly salty but delicate and mild. After ripening, Neufchâtel becomes more pungent. It's made from cows' milk and the milk fat content varies widely (from 20 to 45 percent). Neufchâtel is available in a variety of shapes--square, rectangular, cylindrical and the special heart-shape variety called Coeur de Bray. 2. For information on the American version of Neufchâtel, see cream cheese. See also cheese. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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