Some people go their entire lives and never eat really incredible cheese. There are some cheeses that require expeditions, quests, life plans. Neufchâtel is one of those cheeses. Not much of a crazy story for this one, but here's what I have. This was one of those cheeses I had been looking to try when I was in Germany, and sure enough my local stout yeoman always had some on hand. I got the prized heart slice, which meant both a super delicious and a super messy piece. Here it is, folks, a cheese to definitely try if you're ever in France.
Origin: Normandie, France
Milk: Cow, unpasteurized
Rennet: Animal
Affinage: 6-8 weeks
Notes: Name controlled cheese, 45% fat content. Melts like buttah.
Thoughts: Though the chalky, almost crumbly paste is dry at first it is decadently sharp and full of salty/sweet goodness. As it breaks down a dark creaminess covers the palate and the fatty richness takes over with notes of grass and mushrooms fighing their way though. Mine had lost a little of its structural integrity on the way home from the store (it was a little hot that day) but this displays all the better the different parts of this surface ripened beauty. The rind and creamline themselves form a sensational pair, every bit as smooth and unassuming at first as you could hope but building into a pretty decent bite towards the end and on into the aftertaste. Combine some of the creamy, milky interior with this spicy shell and you get a flavor sensation that is hard to beat, truly a testament to the power of a good French cheese.
I am a little sad to be using up these delicious unpasteurized cheeses, I won't be able to replace them with new entries until my next visit. What's a functioning cheese addict to do?
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