A log of soft cheese made with cow's milk. It has a creamy paste and a greyish-red and downy white penicillin rind and is sometimes foil-wrapped. It has been recorded for about 1,000 years and is made on farms and dairies and industrially in the Neufchâtel area, Pays de Bray in Normandy. This cheese is at its best from summer to winter, is made with enriched, double cream (US: heavy cream) milk and contains 50-60% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 6.5 cm (2½") diameter x 7.5 cm (3") long, weighing 100 g (3½ oz). There is a cheese called Bondard which is identical in every respect except that it weighs in at 200 g. Affinage is from 2 weeks to 4 months. This table cheese is springy to the touch, and has a strong smell and a mushroomy, fruity, slightly salty flavour. It is shaped like the bung (‘bonde’) of a barrel. (AOC).

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