Neufchatel
Name of Group of Producers
Mairie
76270 Neufchâtel-en-Bray
51 rue d'Anjou 75008 PARIS
Tel: (33 1) 53 89 80 00
Fax: (33 1) 53 89 80 60
Soft cheese made exclusively from renneted cow's milk, lightly pressed, with white surface mould; in the form of small rounds, bricks, heart-shapes or squares; 45% fat.
geographical area : The Bray region, in part of the Oise and Seine Maritime departments.
Cheese production in the region dates back to the 10th century and there are records from the 16th century certifying the reputation of Neufchâtel. It was exported to England in the reign of Louis XVI. Napoleon I was given some as a present. Neufchâtel
won a gold medal at the Paris exhibition in 1865. In about 1887 it became almost the sole source of income for farmers.
Manufactured from whole cow's milk, lightly renneted, coagulated for 20 hours; the curd is drained then pressed, worked, moulded and salted before drying. It is placed in cellars sown with Pénicillium candidum at a temperature of around 15°C and ripened for at least ten days, during which it is covered by a characteristic white mould.
