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Abbaye de Timadeuc
Abbaye du Mont des Cats
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Camembert
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Comte
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Dauphin
Delice des Fiouves
Ecir de l'Aubrac
Emmental
Epoisses de Bourgogne
Fourme d'Ambert
Fourme de Haute Loire
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Fourme de Rochefort
Fourmette Croix de Chazelle
Galette Lyonnaise
Gaperon
Gorgonzola
Goutte du Limousin
Grana Padano
Laguiole
Langres
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Maccagnetta alle Erbe
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Murol
Pas de l'Escalette
Pave d'Aremberg
Petit Morin
Pierre qui Vire
Pont l'Evêque
Provolone Piccante
Raclette
Reblochon
Rogeret
Romans Part Dieu
Saint Felicien
Saint Marcellin
Saint Nectaire
Saint Paulin
Salers
Soumaintrain
Stilton
Taleggio
Tamié
Tomme d'Auvergne
Tomme de Savoie
Tomme Fraîche
Trou du Cru
Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne

 COEUR DE NEUFCHATEL
Description:
This cheese comes from Neufchatel in the "Pays de Bray" which is situated in northern Normandie. It is a member of the AOC family, and is made in several different shapes. Surprisingly, one of its shape is a heart, ideal for Valentine’s Day ! A legend tells that in the 100 Years War, the young maidens of Neufchatel-en-Bray offered this cheese to their gallant English conquerors. To the delight of the priests, they ate the cheese and thought they were in heaven, as the shape reminded them of angels wings.

Texture:
Its texture and taste is similar to its well known-cousin, Camembert. The dry rind is velvety white, its gold pate is firm but supple.
Taste:
The taste is marked but delicate. Eaten with crusty bread and a strong red wine, this cheese is a gourmet delight.
HOW TO EAT YOUR CHEESE
Recipie :
How to cut your cheese
Bordeaux Saint Emilion
From Milk
Season for indulging
AOC in
1977
Weight
200 g
Affinage
1 to 2 weeks
Pate (dough)
Uncooked, unpressed soft cheese with a white mould


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