If Camembert remains the best known Norman cheese, Neufchâtel is particularly appreciated by connoisseurs and is the oldest in the region (1035). Named after the town of Neufchâtel-en-Bray, it matures for a minimum of 12 days at a temperature of 53° to 59°F (12° to 15°C). The penicillium on lactic acid acts on the white crust that gradually turns red. The heart shape is typical of this cheese and the most widespread, but there are also bricks, squares, and triple hearts, all approved by the specifications of the Protected Designation of Origin.