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 200 g (7 oz) or 7.5 cm (3") diameter x 9 cm (3½") long, weighing 300 g (10½ oz). There is a cheese called Bonde which is identical in every respect except that it weighs in at 100 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 and is packed in straw. (AOC).