French-cheese.com

The Bondon de Neufchâtel, cylinder-shaped cheese of modest size, comes from the Bray country.  Traditionally it reflects the sharp presence of salt, which might at first put off those with delicate palates.  Its rind is the result of an impeccable development process including a distinct touch of penicillium. The latter taste quickly fades away, leaving a space for the other  “wilder” ingredients.    Thus  “Bondons” (plugs of wood used in the opening of a cask) will therefore be marked by more or less dark red spots.  The rind has a tendency to wrinkle favouring a fattier cheese with a full flavour underlining its rural origins.  This type of rind does not affect the appreciation of this product in any way, and it can itself sometimes, if so desired, easily be enjoyed with a buttered accompaniment.