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Neufchatel is a cheese with the cow's milk to soft paste and flowered crust. Its presentation varies according to producers but the heart is certainly most known. Pure produced country of Bray, Neufchâtel bears the name of the city which saw it being born in XVIth century. Labelised AOC since 1969, it is produced today in the respect of the tradition by cheese-making craftsmen who are trying to give again this delicious cheese the place that it deserves in the honnor roll of French cheeses.

The Neufchatel is to taste preferably in summer or autumn, this tender cheese with the subtle taste will marry well on ideally with cider glass, but also with Saint-Emilion.

credits photo : © Brad Pict -

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With, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

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Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
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