Neufchâtel

Neufchâtel is a soft white cheese with a molded rind, originating from the village of Neufchâtel-en-Bray in Normandy, France. It is one of the oldest cheeses in France, first mentioned in a charter in 1037. Legend has it that its famous heart shape originated during the Hundred Years’ War (1337–1453), when young farm girls sent heart-shaped cheeses to English soldiers to show their love.

Production and Characteristics

Neufchâtel is a lactic soft cheese with a surface mold, made from raw cow’s milk. It has been an AOC (appellation d’origine contrôlée) product since 1969 and obtained PDO (protected designation of origin) status in 1996. The production process includes a specific curd-draining phase prior to molding. The curd is placed in cloth bags and drained for twelve to twenty-four hours, then mixed with salt and molded into one of six authorized shapes: bonde, double bonde, square, briquette, heart, and big heart.

The cheese matures for 12 to 15 days for a fresh taste, suitable to accompany cider or white wine. Extended maturation for one to three months develops a stronger flavor, making it ideal for pairing with powerful wines. The rind will develop red stains, and the texture becomes creamier over time. Neufchâtel is versatile, enhancing both savory dishes and desserts.

History

Neufchâtel is believed to date back to the 6th century AD, making it one of the oldest cheeses in France. It was known to be produced between 1050 and 1543. During the Hundred Years' War, young girls offered heart-shaped cheeses to English soldiers as a symbol of affection. By the 17th century, Neufchâtel was being sent to Paris and Rouen and exported to Great Britain.

In 1880, Isidore Lefebvre constructed a dairy in Nesle-Hodeng, helping to distribute Neufchâtel to renowned stores such as Harrods. The cheese received a quality label from 1949 to 1953, and in 1969, it was granted AOC status. In 1996, it was awarded PDO status, further protecting its traditional production methods.

Shapes and Sizes

Neufchâtel comes in various shapes and sizes, including:

Carré (square-shaped): 100 g
Briquette (brick-shaped): 100 g
Bondon (bung or plug-shaped): 100 g
Cœur (heart-shaped): 200 g
Double bonde (double plug-shaped): 400 g
Grand cœur (large heart-shaped): 600 g

Serving Suggestions

Neufchâtel cheese pairs well with sparkling wines and can be enjoyed spread on crusty bread. Its creamy, tangy flavor and subtle saltiness make it a versatile ingredient for various culinary applications, from sauces to tarts and desserts. For a stronger taste, allow the cheese to mature for one to three months, enhancing its flavor profile and creaminess.

Important Facts

Country of Origin	France
Specific Origin	Neufchâtel-en-Bray, Normandy
Certification	PDO (1996), AOC (1969)
Milk Type	Cow's milk
Milk Treatment	Raw
Rind	Molded rind
Texture	Soft
Flavor	Raw cow's milk
Colors	White
Forms	Bonde, double bonde, square, briquette, heart, big heart
Age	Young: 12-15 days, Mature: 1-3 months