This oldest Normandy cheese has been around for almost a thousand years. The earliest
recorded reference to Neufchâtel goes back to 1035 when Hugues de Gournay donated the
tithes collected from cheese making to the monastery at Sigy.
Today, only Neufchâtel produced within a radius of thirty kilometers around Neufchâtel-en-Bray
in the Seine-Maritime can qualify for the highly coveted “Designation of Origin”.
Although Neufchâtel may be consumed from the tenth day after production, it could also be left
to ripen several weeks and even months. Its lightly salted, creamy and smooth body is covered by a flowery white rind.
This cheese comes in several shapes: a short or long cylinder, a square, and two different heart-shaped sizes. Legend has it that during the Hundred Years’ War, maidens used to offer Neufchâtel cheese as yuletide gifts to English soldiers to show their affection.
Cheese Profile
Category of Cheese: Soft, bloomy rind
Geographic Region: Normandy, Northwestern France
Category/Scale of Production: Artisanal
Milk type: Cow’s milk
Maturity: perfect for the Valentine’s day
Flavor: Mushrooms and milk
Wine Suggestions: Fruity wines like Cotes du Rhone and farmhouse ciders
