Neufchâtel

Neufchâtel is a soft cow's-milk cheese with a white surface mould, made in the Pays de Bray across part of Seine-Maritime and Oise. It is produced in six forms — cylindrical log, square, briquette, double log, heart, and big heart — and its paste is lactic, slightly salty, supple, and without holes.

About this designation

Registered as a PDO under file number PDO-FR-0126, with EU protection dating from 21 June 1996 and eAmbrosia identifier EUGI00000012909, Neufchâtel is produced exclusively within the Pays de Bray, covering part of the departments of Seine-Maritime and Oise. The specification names one municipality in Oise — Quincampoix-Fleuzy — and a defined list of municipalities in Seine-Maritime, including Neufchâtel-en-Bray. The cheese is made exclusively from renneted cow's milk; the curds are taken out and pressed before moulding. From 1 June 2017, at least 60 % of each producer's herd must consist of animals of the Normande breed. Dairy cows must graze for at least six months a year, with grazing providing more than 50 % of the basic ration on a dry matter basis during that period; 80 % of fodder, on a dry matter basis, must come from the holding. At the end of the minimum ripening period of at least 10 days calculated from the moulding date, a log, square, or briquette weighs at least 100 g; a heart or double log at least 200 g; and a big heart at least 600 g. The cheese contains a minimum of 45 grams of fat per 100 grams of cheese when completely dry and 40 grams of dry matter per 100 grams of cheese. Each cheese must carry an individual label bearing the name 'Neufchâtel' in characters at least two-thirds the size of the largest characters on the label, together with the words 'Appellation d'Origine Protégée' and the EU PDO logo.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-FR-0126, eAmbrosia identifier EUGI00000012909.
• From 1 June 2017, at least 60 % of each milk-producing herd must consist of animals of the Normande breed.
• The specification permits six forms only: cylindrical log, square, briquette, double log, heart, and big heart; no other form is permitted.
• The minimum ripening period is at least 10 days calculated from the moulding date, after which minimum weights apply per format.

Tasting notes

Normandy cow's milk soft bloomy-rind cheese in iconic heart shape (also brick, square, log, drum). Aged 10+ days. White Penicillium rind, ivory paste, creamy semi-soft texture, mild buttery-mushroom flavor with characteristic salty-savory finish — among France's oldest cheeses (12th century origin).

HoReCa use

Plateau de fromages (visual heart-shape charm); romantic-themed service for Valentine's; pairs with cidre fermier and Pommeau de Normandie.

Packaging

• heart-shape-200g
• heart-shape-600g
• brick-100g
• brick-200g
• log-200g
• gift-pack-heart-200g