Neufchâtel PDO cheese must be produced with raw milk from Norman cows that have grazed for at least 180 days in the meadows of the Pays de Bray. Their particularly rich milk gives the cheese a fat content of 22% in its small heart with a bloomy rind. While it already existed in 1035, Neufchâtel was exported to Paris from the 18th century. The sailboats made it travel to England, where it was already appreciated by soldiers during the Hundred Years' War.