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Cheese from France, Normandy
Cow milk is renneted at 22–34 °C and left to curdle for 18–36 hours until the curd reaches pH 4.2–4.6. The curd drains in bags, is pressed lightly, kneaded into a paste, moulded into hearts, squares or cylinders and dry-salted, then ripens at least 10 days under a white bloomy rind.
| Cow milk | Farm: raw, used within 12 h of milking without warming. Dairy: may be pasteurised or thermised; fat may be standardised[neuf-cdc-2014] |
| RennetAt most 3 ml per 100 l of milk (rennet at 520 mg chymosin per litre) | [neuf-cdc-2014] |
| Harmless cultures of bacteria, yeasts and moulds | Penicillium candidum may be added to the milk, the paste or the surface[neuf-cdc-2014] |
| Dry salt | In the paste or on the surface of the moulded cheeses[neuf-cdc-2014] |
| Starter | lactic cultures; Penicillium candidum for the rind |
Total time across the recorded steps: 13 days – 14 days
What changes: Starting material: cow milk from the Pays de Bray
Output: cow milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk is renneted at 22–34 °C and left to curdle for 18–36 hours until the curd reaches pH 4.2–4.6. The curd drains in bags, is pressed lightly, kneaded into a paste, moulded into hearts, squares or cylinders and dry-salted, then ripens at least 10 days under a white bloomy rind. Made in 6 steps over 13 days – 14 days. The longest step, ripen under a white bloom, takes at least 10 days (Ministère de l'agriculture 2014) and runs at 10–14 °C (Ministère de l'agriculture 2014). Penicillium candidum (white rind), which may be added to the milk, the paste or the surface does most of the fermenting.
| Main step | at least 10 daysSet[neuf-cdc-2014] | Ripen under a white bloom |
|---|---|---|
| Temperature | 10–14 °CSet[neuf-cdc-2014] | Ripen under a white bloom |
| Acidity | pH 4.2–4.6Set[neuf-cdc-2014] | Rennet and let the curd set slowly |
Unlike most bloomy-rind cheeses, Neufchâtel's curd is drained in bags, pressed lightly and kneaded into a paste before moulding. Its curd sets slowly by acid over 18–36 hours, while Camembert is ladled into moulds in layers. It comes in six set shapes, including the heart.
Farm Neufchâtel is made from raw milk; the curd must reach pH 4.2–4.6. The NHS says mould-ripened soft cheeses with a white coating, pasteurised or not, must be thoroughly cooked in pregnancy, because they may contain listeria, which can cause miscarriage or stillbirth.
Every number is labelled with how it is known. How this atlas is made
The specification dates the cheese's origins to the 10th century and cites a 1037 charter on cheeses of the Pays de Bray. In 1050 Lord Hugues de Gournay granted the abbey of Sigy-la-Dîme the 'frometons' levied on peasants trading their cheeses. The cheese is first named Neufchâtel in the accounts of the abbey of Saint-Amand in Rouen in 1543-1544. Abbé Decorde (1843) says that in 1700 Neufchâtel held three markets a week with brisk cheese trade. Trade with Paris grew from 1789 on the Paris-Dieppe road. The 19th century was its great age, driven by the railway; Husson counted nearly three million bondons eaten in Paris a year in 1856. A decree of 20 October 1936 defined the cheese, the producers' syndicate formed in 1957 to fight imitations, and the appellation d'origine was recognised by decree on 3 May 1969.
