What French cheese was William Lawrence trying to recreate when modern cream cheese was developed? Neufchâtel.
In 1872, New York dairyman William A. Lawrence was working with a soft Neufchâtel-style cheese. Neufchâtel is a French cheese traditionally associated with Normandy and is known for its soft, crumbly-to-creamy texture. Lawrence’s work led him toward a richer, unripened cheese made by adding cream.
The resulting American product became what is now generally called cream cheese. Unlike traditional French Neufchâtel, which is a distinct ripened cheese and can have a characteristic rind, American cream cheese is typically fresh, smooth, and unripened. The two are related historically but are not interchangeable in every culinary or legal context.
Another frequent confusion is Brie or Camembert, both famous French cheeses. They are soft-ripened cheeses with surface molds, whereas Neufchâtel was the specific model associated with Lawrence’s experiment. Cream cheese’s later popularity also helped define the style of cheesecake now associated with American baking.