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Neufchatel Cheese
Weekend Warrior
Posts: 1,702
I have a recipe for proscuitto wrapped asparagus spears that calls for Neufchatel cheese to be spread on the proscuitto prior to wrapping and grilling. Would this be the American Neufchatel that is like low-fat cream cheese or the French version that is similiar to Camembert? Any comments on the use with either with this recipe would be appreciated. I have never used either in a recipe before. Thanks, Mark
Comments
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We have used Neufchatel, the cream cheese type, mixed with pulled pork in ABT's and they were great. Not familiar with the French type. I don't think you could go wrong using either, sounds good.
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