Neufchâtel (cheese)
The Neufchatel is a French cheese of Normandy , the exclusive and original from raw cow's milk is produced. It has its origin in the Arrondissement of Dieppe from the town of Neufchâtel-en-Bray , which gives the cheese its name. Today it is also produced industrially, but then only made from pasteurized milk and sold under the same shape and as Neufchâtel cheese. It is a very old variety that was first documented around the year 1035. The cheese received the Appellation d'Origine Contrôlée in 1996, which defines the quality requirements for this product and the production conditions. So must the drained fraction are kneaded into a uniform mass and fracture are added pieces of pure, covered with mold lawn Neufchatel. Approved production categories for the Appellation d'Origine Contrôlée are Fermier , Artisanal and Industriel .
The dry and velvety rind is characteristic of Neufchâtel. The dough is compact and gives way at the touch of a finger. While the young cheese is very mild, the more mature one is characterized by a very strong, characteristic taste for a cheese made from cow's milk. The cheese is marketed in six different sizes and shapes. The heart shape and the roll shape represent the traditional, classic shapes of the Neufchatel.
As wine matches the cheese a Pomerol or a Saint-Emilion .
In France, in Normandy, the cheese is tasted as a dessert with a piece of baguette and with cider .
Web links
Individual evidence
- ^ Entry on Neufchâtel in the Database of Origin and Registration (DOOR) of the Directorate-General for Agriculture and Rural Development of the European Commission .
- ↑ SOPEXA (ed.): About cheese from France . Dusseldorf.
- ↑ Brigitte Engelmann, Peter Holler: Das Feinschmecker-Handbuch Käse . 1st edition. Ullmann, Potsdam 2013, ISBN 978-3-8480-0478-2 , pp. 113 .