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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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