I never heard of it until today. A Bon Appetite cheesecake recipe calls for it. I found the answer at http://www.ochef.com/index.html which turns out to be a great site for finding out about all kinds of exotic ingredients, including what they are and how to deal with them. Next time you are playing with an unfamiliar ingredient, check it out.
It turns out it's like the ultimate cream cheese, with extra butter fat, heart-attack in a tiny package. I'm sure it makes a super rich cheesecake, the kind you don't want to eat more than a sliver of in one sitting, but I'll be substituting neufchattel (cream cheese taken in the other direction and lots cheaper) the next time I make a cheese cake.
Cooks' challenge: substitute turnip, rutabega, or celery root for one of the potatoes in your next potato dish.
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