Granted AOC status in 1969, Neufchatel can be industrial, farmstead or artisanal. Artisanal Neufchatel has a grainy, close textured and thick paste covered with a soft, downy, velvety bloomy rind. Matured for 8–10 weeks, the taste and texture is reminiscent of a Camembert; mushroomy, rich, nutty and slightly yeasty.
16 other products in the same category:
Small but full of character, 'Crottin de Chavignol' has a dense, creamy interior when young, offering a mild, fresh, and slightly tangy flavour with notes of hazelnut and sweet cream. As it...
All of Lymn Bank's smoked cheeses are traditionally smoked on the farm for a minimum of 24 hours to create the depth of smokiness you can truly taste. The natural creaminess of the cheddar and...
Granted AOC status in 1969, Neufchatel can be industrial, farmstead or artisanal. Artisanal Neufchatel has a grainy, close textured and thick paste covered with a soft, downy, velvety bloomy rind. Matured for 8–10 weeks, the taste and texture is reminiscent of a Camembert; mushroomy, rich, nutty and slightly yeasty.
