Coeur de Neufchatel “Laiterie du Pays de Bray”

Soft, savoury and gently earthy, with more structure and rind character than a typical Brie or Camembert.

Coeur de Neufchâtel is the famous heart-shaped cheese of Normandy. Made from pasteurised cow’s milk, it has a dense, creamy paste, a white bloomy rind and a flavour that moves from fresh dairy to mushroom, hazelnut and earth as it ripens.

Origin: Normandy, France
Milk: Pasteurised cow’s milk
Style: White mould
Texture: Soft, dense and creamy
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days

It starts milky and lightly tangy, then develops deeper mushroom, nut and cellar notes. Compared with Camembert, the texture is often a little firmer and the rind character more pronounced.

Take it out of the fridge around 30 minutes before serving. Pair with apples, pears or crusty bread.

Normandy cider is ideal. A crisp Chardonnay or light Pinot Noir also works nicely.

Keep the accompaniments gentle so the creamy paste stays at the centre of the pairing.

Acacias Truffle Honey · Falwasser Crispbreads · Pickled Baby Figs

Camembert Fermier Jouvence
For a softer, more familiar Normandy-style profile.

Chaource
For something fresher, more lactic and less earthy.

Neufchâtel is famously made in a heart shape. One popular legend says local women gave heart-shaped cheeses to English soldiers during the Hundred Years’ War.

Ingredients: Pasteurised cow’s milk, salt, cultures, animal rennet.