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Originally from the Bray, the Neuchâtel comes in several forms.
Its production from a ground curd, its texture remains firm in its center and its flavor marked by a significant salting
Fiche Technique
| A.O.C : | 1966 |
|---|---|
| Terroir : | Normandy |
| Lait : | Cow |
| Croûte : | Fleurie |
| Pâte : | Soft |
| Production : | Farm |
| M. grasse : | AOC |
| Poids : | 0.00 Kg |
