Neufchatel cheese

Neufchatel cheese . French cheese made in Pays de Bray , a region of Normandy , and more specifically in the surroundings of Neufchâtel-en-Bray . It benefits from a controlled origin appeal since 1969 . It has a specific heart shape, but AOC also authorizes cylinder and rectangle shapes.


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  • 1 Ingredients
  • 2 Features
  • 3 History
  • 4 Sources


It is a cheese based on cow’s milk, which is presented as a creamy paste with a flowery crust, with an average weight of 250 grams.


It comes in six different forms: heart (100 g), big heart (600 g), square (100 g), rectangular (100 g), stopper (100 g), and double stopper (200 g). Its optimal tasting period lasts from April to August after maturing for 8 to 10 weeks, but it is also excellent from March to November.

Production: 887 tons in 1998 (+ 16.4% since 1996 ). 1,014 tons in 2003 .


Neuchâtel is a very old cheese, without a doubt the oldest of the Norman cheeses. It was probably already manufactured in the 6th century and officially crowded since 1050 . During the Hundred Years War , for the end of the year festivities, legend has it that young girls offered English soldiers heart-shaped cheeses as a token of love. In the 17th century, it reached Paris and Rouen , and began its export to Great Britain .

Starting in 1880 , its history accelerates: that year a farmer named Isidore Lefebvre founded a cheese factory in Nesle-Hodeng where he was able to mold and ripen the rennet produced by the farms around him. Among its distributors would include department stores Harrods of London .

It was not until 1957 that the Neufchâtel cheese quality label defense union was created. This union obtained the Controlled Origin Appeal in 1969 .

Later, local cheese factories, such as Isidore Lefebvre and Lhernault, were absorbed by large dairy groups. Production is underwritten by the Compagnie Laitière Européenne (CLE, controlled by Bongrain ) and by the Coopérative Laitière de Haute-Normandie (CLHN). cluded in Regulation ( EC ) No. 1107/ 1996 .


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