Cheese Cœur De Neufchatel AOP Cow Milk LFM 200gr

Item No.IDA0WW0001916
History of Cœur De Neufchatel Aop In Upper Normandy, the "Boutonnière du Pays de Bray" refers to a plain star, dug by limestone cliffs, sheltered from the wind. Its climate, always fresh and humid, is particularly favorable for breeding. This is where we produce the Heart of Neufchâtel respecting th

Description

History of Cœur De Neufchatel Aop

In Upper Normandy, the "Boutonnière du Pays de Bray" refers to a plain star, dug by limestone cliffs, sheltered from the wind. Its climate, always fresh and humid, is particularly favorable for breeding. This is where we produce the Heart of Neufchâtel respecting the traditional methods.

This is the oldest Norman cheese since it is mentioned in writings from 1035. The legend tells that during the Hundred Years Ward, the young women farmers of Neufchâtel-en-Brays offered that cheese to British soldiers to prove their love.

Fabrication

French really care about producing the Heart of Neufchâtel in a handmade way with whole milk and a small amount of rennet added which coagulates during 24 hours. The curd cheese can be slightly pressed to complete the draining before being placed in molds. A characteristic white mold appears after a few days in cellar. Maturing lasts at least 10 days and may last more than 4 weeks.

Tasting advice

With a slide of crusty bread and salted-butter apple jam, the Cœur de Neufchâtel is a minor miracle.

Wine-pairing

The Cœur de Neufchâtel can be served with fruity red wines, such as Côtes-du-Rhône or Beaujolais, or also with a fresh sparkling cider. The longer is the duration maturing, the more full-bodied the wines have to be.

Appearance: fuzzy white rind.
Texture: soft consistence.
Sense of smell: slight smell of mold.
Taste: delicate taste, but supported.

Main Features

Product number: NEUF1 Production place: Normandy, France
Approval number: FR 54 395 173 CE Maturing place: Lorraine, France
Shelf life: 21 days Maturing time: 10 to 40 days
Storage temperature: between +4°C and +8°C Weight: 200 g

Nutritional Values

Type of milk: Raw cow’s milk Rind color: white
Type of cheese: soft paste with bloomy rind Texture color (inside): white

Ingredients: - Raw cow’s milk 98,6 % - Salt 0,23 % - Rennet 0,00 % - Lactic acid bacteria 1,2 %

Energetic value per 100 g

kcal-kJ 297 - 1229
Protein 16,6 g
Carbohydrate 0,4 g
Salt 1,80 g

Fat content

Fat level in total weight 25 %
Fat level in dried weight >45 %
Dry extract 46 %

Microbiological Standards

Listeria: none in 25g No preservatives or color additives.
Salmonella: none in 25 g Guaranteed GMO-free, in accordance
Enterobacteria: < 10 ufc/ml with current legislation.

Logistics

Packaging: Greaseproof paper
Cardboard box sizes: Large: 600*150*400 mm
Small: 310*110*220 mm

Reviews (0)

There are no reviews yet.

Cheese Cœur De Neufchatel AOP Cow Milk LFM 200gr

Item No.IDA0WW0001916
History of Cœur De Neufchatel Aop In Upper Normandy, the "Boutonnière du Pays de Bray" refers to a plain star, dug by limestone cliffs, sheltered from the wind. Its climate, always fresh and humid, is particularly favorable for breeding. This is where we produce the Heart of Neufchâtel respecting th

Description

History of Cœur De Neufchatel Aop

In Upper Normandy, the "Boutonnière du Pays de Bray" refers to a plain star, dug by limestone cliffs, sheltered from the wind. Its climate, always fresh and humid, is particularly favorable for breeding. This is where we produce the Heart of Neufchâtel respecting the traditional methods.

This is the oldest Norman cheese since it is mentioned in writings from 1035. The legend tells that during the Hundred Years Ward, the young women farmers of Neufchâtel-en-Brays offered that cheese to British soldiers to prove their love.

Fabrication

French really care about producing the Heart of Neufchâtel in a handmade way with whole milk and a small amount of rennet added which coagulates during 24 hours. The curd cheese can be slightly pressed to complete the draining before being placed in molds. A characteristic white mold appears after a few days in cellar. Maturing lasts at least 10 days and may last more than 4 weeks.

Tasting advice

With a slide of crusty bread and salted-butter apple jam, the Cœur de Neufchâtel is a minor miracle.

Wine-pairing

The Cœur de Neufchâtel can be served with fruity red wines, such as Côtes-du-Rhône or Beaujolais, or also with a fresh sparkling cider. The longer is the duration maturing, the more full-bodied the wines have to be.

Appearance: fuzzy white rind.
Texture: soft consistence.
Sense of smell: slight smell of mold.
Taste: delicate taste, but supported.

Main Features

Product number: NEUF1 Production place: Normandy, France
Approval number: FR 54 395 173 CE Maturing place: Lorraine, France
Shelf life: 21 days Maturing time: 10 to 40 days
Storage temperature: between +4°C and +8°C Weight: 200 g

Nutritional Values

Type of milk: Raw cow’s milk Rind color: white
Type of cheese: soft paste with bloomy rind Texture color (inside): white

Ingredients: - Raw cow’s milk 98,6 % - Salt 0,23 % - Rennet 0,00 % - Lactic acid bacteria 1,2 %

Energetic value per 100 g

kcal-kJ 297 - 1229
Protein 16,6 g
Carbohydrate 0,4 g
Salt 1,80 g

Fat content

Fat level in total weight 25 %
Fat level in dried weight >45 %
Dry extract 46 %

Microbiological Standards

Listeria: none in 25g No preservatives or color additives.
Salmonella: none in 25 g Guaranteed GMO-free, in accordance
Enterobacteria: < 10 ufc/ml with current legislation.

Logistics

Packaging: Greaseproof paper
Cardboard box sizes: Large: 600*150*400 mm
Small: 310*110*220 mm

Reviews (0)

There are no reviews yet.