Neufchâtel cheese/ history

back the History of Neufchâtel Cheese

Supporters of this cheese claim that it is the oldest Norman cheese. They argue that a text from the year 1035 A.D. mentions the production of cheeses in the Neufchâtel-en-Bray (France) countryside.

In fact, it was born "officially" in 1543 in the ledgers of the Saint-Aman Abbey (of Rouen) where a cheese was termed Neufchâtel. At that point the cheese was probably already maturing in the cellars of the Abby and was covered naturally with penicillium candidum.

It has been known since the Middle Ages that the Neufchâtel cheese came in many shapes, depending on fashion or simply on the moulds the maker owned !

It is said that the heart shape was due to the young Norman women at that time who wanted to express discreetly their feelings to the English soldiers during the wars in the Middle Ages.

Production
As soon it is drawn, the milk is poured into large balls around 20°C and the rennet is immediately added, sometimes with some lactic ferments.
The milk coagulation lasts between 24 and 36 hours.
The curd is drained off in hung bags for twelve hours.
Then the bags are pressed under a heavy load for twelve hours.
The "pastry" is mixed and covered with penicillium candidum
The pastry is moulded.
The cheese is matured on shelves.
Manually salted.
The cheeses are matured in cellars (12 to 14 °Celsius, 95% humidity), for approximately 10 days.
They can be eaten "young" or matured.

In the process of cheese making a lot of moisture is added to the product, which ensures low fat content and a soft structure.

Though fat content may vary ~ from 20 to 45 % - the cheese is always very delicate and soft.

When young, it has a slightly-salt flavor. On ageing it becomes more pungent.

Variations

In addition to the six traditional shapes, there are many variations of the Neufchâtel cheese.

The bondon, is probably an old version of the Neufchâtel (a cylinder 5cm diameter and 6cm thick).
The bondard , a cylinder of 9cm, is a bondon with more cream (double-creme). Its maturing process is longer.
The Gournay is similar to the Neufchâtel but is produced in the Gournay-en-Bray countryside and looks like a small quoit.
The Malakoff is a young Gournay.
The "Coeur de Bray" (Heart of Bray) is a young Neufchâtel.

Since 1969 Neufchâtel cheese made in France has an Appellation d'Origine Controlee status.