- Selection n° 3 -


Famous for its heart shape, Neufchâtel hides under its bloomy rind a soft and delicate paste. This close cousin of Camembert is often enjoyed more aged, when its taste gets more powerful.




Benefiting from a rainy and therefore wet atmosphere, Norman cows produce very creamy milk, well-known for its quality and richness. This cheese ripens for at least 12 days.

Tasting tips

Pairing cheese and wine

This cheese will ideally match with apple cider (preferably from Normandy), or a lager craft beer. For wine, prefer light and fruity red, or light and dry white.

Our Neufchâtel

GAEC Brianchon’s story is about a successful handover, from Alex Brianchon, established in 1974 in Nesle-Hodeng, to Amélie Malaval, a young food engineer who took up the reins with Olivier Brianchon, Alex’s son. In 2000, Amélie discovered the farm while she was doing a work placement close by. She directly fell in love with the artisan way things are done there, and never left since!

Did you know that ?

According to Neufchatel’s legend, which is said to be the oldest Norman cheese, girls used to offer these cheeses to their lovers from the English army during the Hundred Years War. That is where the shape comes from, as evidence for the love stories that occurred between the two camps throughout the war.



Commercial name : Heart of Neufchâtel Name : Soft cheese with a bloomy rind Type : Raw cow milk cheese Preservation : About 8°C
Fat content : 25% Ingredients : Raw cow milk, rennet, ferments, salt. Allergen : Milk
Local cheesemaker / refiner
Name : Brianchon Address : 76270 Nesle Hodeng