Coeur de Neufchâtel Cheese 200g - Heart-shaped Cheese - Neufchâtel Cheese
This pretty little cheese is one of the first cheeses made in Normandy by monks in the 6th century. Similar in taste to camembert but richer, coarser and of course heart-shaped! Perfect for weddings, Valentine's Day or simply spreading a little love on...
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This pretty little cheese is one of the first cheeses made in Normandy by monks in the 6th century. Similar in taste to camembert but richer, coarser and of course heart-shaped! Perfect for weddings, Valentine's Day or simply spreading a little love on your cheeseboard!
Produced in the humid region of the Haute-Normandy, Neufchâtel cheeses are produced in the artisan way and can take on several forms with the most widespread being the original and most widely recognised 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. It was given AOC (now AOP) status in 1969 and is still well-loved today.
A young Coeur de Neufchâtel is ready to be eaten after 10 days but it can be matured for up to three months, developing stronger flavours.
Milk Type: Cow
Cheese Type: soft cheese
Pasteurised/Unpasteurised: Unpasteurised
Suitable for Vegetarians: No
Type of Rind: Bloomy rind
Country of Origin: France
Region: Normandy
Producer: Jean Yves Anselin
Contains 1 heart, 200g.
Made by: Jean Yves Anselin
Country of OriginFrance
Sold by Harvey & Brockless
Ingredients & Nutrition
| Typical value | Per serving (200g) | Per 100g |
|---|---|---|
| Energy Content (kj) | – | 1211 |
| Energy Content (kcal) | – | 292 |
| Fat (g) | – | 24 |
| - of which saturates (g) | – | 17 |
| Carbohydrate (g) | – | 0.5 |
| - of which sugars (g) | – | 0.5 |
| Protein (g) | – | 19 |
| Salt (g) | – | 1.6 |
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