A dense, intensely creamy heart shaped cheese with a rich tangy flavour and soft, fluffy bloomy rind. Made to exacting AOC standards in the Ille de France. Neufchâtel’s own cheese has an official appellation d’origine contrôlée, just like the very best wines, so it can only be produced in the locality.
Granted AOC status in 1969, Neufchatel can be made to farmstead or artisanal methods. This is Artisanal Neufchatel has a grainy, close textured and thick paste covered with a soft, downy, velvety pillowy rind. Matured for 8–10 weeks, the taste and texture is reminiscent of a Camembert; mushroomy, rich, nutty and slightly yeasty.
The famous cheese of Neufchâtel-en-Bray is the oldest of Norman cheeses, and its production is recorded in documents dating as far back as the early 11th-century. It is a soft, slightly salty cheese which is still made in the local farmhouses. The cheese is produced in a variety of forms, the most widely known being the Coeur (‘heart’) shape. This cheese is delicious when baked, however it will loose its loving shape. Oven bake for 10 – 15 minutes until runny and bubbling, top with the apple and damson jam and chilli flakes, serve with warm crusty bread, pickles and a crisp dressed salad.
