Coeur De Neufchatel Heart Shaped Cheese

Coeur De Neufchâtel - Heart Shaped Cheese

Similar to Camembert in taste and texture but richer and coarser. This heart-shaped cheese is the oldest cheese of Normandie.

£7.50 per unit
Unpasteurised Traditional Rennet PDO Cow
PLU 747

Key Facts

  • CountryFrance
  • RegionNormandy
  • AccreditationPDO
  • FlavourRich and earthy
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo
  • Weight200 g
  • Weight TypeNet

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkCahors red

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1229
  • Energy kcal297
  • Fat25.4
  • Of which saturates18.0
  • Carbohydrates0.4
  • Of which sugars0.4
  • Protein16.6
  • Salt1.6
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

About

Produced in the humid region of the Haute-Normandy, Neufchâtel cheeses are fabricated in the artisan way and can take on several forms with the most widespread being the original and surprising heart-shape, 'le coeur'.

The story goes that the young women of Neufchâtel-en-Bray offered this cheese to their gallant knights during the Hundred Years War. The monks preferred to say that it represented the wings of an angel. The cheese became very popular in Paris in the early 1800s and is still well-loved today.

Fresh, unpasteurised milk from the Normandie breed of cow is collected and heated, with the rennet being added two hours later. After draining unassisted, the cotton bags are then put in a press to remove as much whey as possible.

Close relation to the Camembert cheese in its texture and taste, some people actually prefer the Neufchâtel with its coarse, earthy taste and deeper rind.

The Coeur de Neufchatel has been protected as a cheese since 1977, earning it a Protected Designation of Origin (PDO).