Neufchâtel

1. History

Neufchâtel is one of the oldest Norman cheeses, with traces of its production dating back to the 6th century and officially attested from 1035 or 1050 in documents. A popular legend claims that during the Hundred Years' War, girls from Pays de Bray offered heart-shaped Neufchâtel to English soldiers to express their love. By the 18th century, it was exported to Rouen, Paris, and England, with industrial fromageries boosting its history in the 19th century.

2. Physical characteristics

Neufchâtel is a soft paste cheese with a bloomy white rind, famously recognized by its heart shape in 200g or 600g, though available in various formats. Made from raw or pasteurized cow's milk, mainly from Norman breed cows, it measures about 10 cm long in heart form. Aging lasts from 10 days to several months, yielding a fondant, creamy texture.

3. Taste profile

Young, Neufchâtel has fresh, milky aromas with mild saltiness. At maturity, it develops intense, creamy, slightly mushroomy notes from its bloomy rind. Depending on aging, the paste becomes smooth, balancing mildness and strength.

4. Production zone and period

Produced exclusively in Pays de Bray around Neufchâtel-en-Bray in Seine-Maritime, covering 134 Norman communes. Milk comes from Norman cows grazing at least 6 months a year on local pastures. Production is year-round, aided by the region's natural cellars.

5. Certification

Neufchâtel was the first Norman cheese to receive AOC in 1969, then AOP in 1996, protecting its ancestral know-how. A defense syndicate was established in 1957 to safeguard its label. This certification ensures geographic origin and traditional methods.