The French insist on producing Coeur de Neufchâtel in an artisanal manner with whole milk and a small amount of added rennet that coagulates for 24 hours. This cheese made from cow's milk has a soft paste and a bloomy rind with a delicate taste.
In the region of Upper Normandy, the "Boutonnière du Pays de Bray" indicates a star-shaped plain, dug by limestone cliffs, which is protected from the wind. Its fresh and humid climate is particularly favorable to breeding. It is here that they produce the Coeur de Neufchâtel in respect of the traditional ways.
According to legend, during the one hundred years war, the young female farmers of Neufchâtel-en-Brays offered this cheese to the British soldiers to express their love for them.
It is recommended that the Coeur de Neufchâtel is a wonder with a slice of crusty bread and an apple jam with salted butter.
