 French
Neufchâtel
(Coeur de Bray)
(noo-shuh-TELL)
While not the most famous of the Normandy cheeses, Neufchâtel is
certainly the oldest. This cheese bears the
name of a large market town of the "Pays de Bray" in upper
Normandy. It comes in many shapes and sizes depending on the
mold. The Heart shaped is called Coeur de Bray
(heart of Bray) : the legend goes that farm girls created it to
show their love.
Covered with a white bloomy rind, the paste has a
grainy texture with an aroma of mushrooms. The flavor is
dominated by a distinct salty taste that is an integral part of
its character. Neufchâtel is enjoyable at many stages of
maturation as its
flavor evolves from delicate and herbal to strong and fruity. Some lovers of this Cheese
even prefer it
when the rind has developed reddish pigments and smells of
ammonia.
 American Neufchâtel is a processed cheese thickened with xanthan
and carrageenan gums.
Serving: Serve with ciabatta bread, rye bread or
croissant
Wine Pairing: Saint Emilion, Riesling, Chardonnay, Viognier,
Gewürztraminer |
 |
Milk:
(pasteurized in the US)
Specific Cow: Normand |
| Type: Soft ripened bloomy white rind
(edible) |
| Pungency: mild |
Optimum Maturation: 3 weeks
Maximum Maturation: 3 months |
Best months:
March through November |
| Shape:
Squares, rounds, hearts, loaves and cylinders |
| Weight: from 1 oz. to 2.2 lbs |
| Fat Content: 45% |
 |
 1977 |
| |
Packaging: cardboard and paper
 |
