Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1892-08-25
NUMBER 2
NEUFcHATEu CHEESE.
Mr. Henry Stewards Directions far Max
ins the American NeufchatuI.

Mr Henry Stewards Directions fnr Max
ine the American NeufrhntuI.
Neufchatel cheese i5 an exceedingly
popular small cheese in the markets VI
our large cities. 1t il the American irni-
tation Of the French Neufchatel They
are usually made from whole milk.
which Immediately after being drawn is
strained into crooks and treated with
rennet. The crooks ARE then placed iii
boxes, which ar covered with woolen
cloth. After having stood forty-eight
hours the crooks are emptied into D
basket lined with clean white cloth
and standing over a trough to drain.
After twelve hours the corners Of the
cloth are folded closely over the curds,
which thus enveloped are placed within
q press ana left for twelve hours. They
are then put into a strong linen cloth. in
which they are thoroughly kneaded and
rubbed I'm every part until the Gaseous
and buttery parts are perfectly mixed
and made into a homogeneous paste.
If this paste is too soft the cloth IS
changed until the surplus moisture Is
withdrawn I'll 1T il too hard ami drv
more cnrds are added from that of the
next milking. which is now draining.
The mold, which is open at 10th ends. is
then rather more than filed with the
paste. It is held upright over the table
with the left hand, while the top is
patted down with the palm Of the right
hand, So AZ to completely Eli the whole
mold. The surplus is then cut away
and the little cheese is pushed out from
the mold
The cheese, after mOlding, is busted
on The two ends with very fRe and dry
salt, that accidentally remaining on the
hands being sufficient for sailing the
sides. 1t is then stood on a board. not
touching its neighbors, and left to drain
for twentyfour hours. The cheeses of
this making are then carried to the
st0rero01n, where they are laid on their
beds of clean straw On shelves, being
placed in uniform rows crosswise Of the
straw, and lying about the distance Of
their diameters from each other. Two
days later they are turned, each one be-
ing rolled half way over; this brings
them On to dry places iii the straw.
Three days later they are turned up Oh
end and stood Oh the space between the
original rows.
After five days they are reversed and
placed on their other ends. and here
they stand five days longer. They are
now sixteen days old, and have become
somewhat airy, a skin being formed over
them. If they are not now coated with
p slight blue mold they are again rc-
versed ana allowed t0 stand longer.
When this mold has appeared they are
taken to a dry, cool room, where they
are turned, end for end, every five DAYS,
and they are watched, with much care
as To atmospheric conditions, ualtil they
are we'll coated with q reddish gI0bular
mold. Tf the processes have all been
well managed, this mold viii appear
uniformly Oil all sides, and the ripening
viii be equal throughout. After this
they are turned less frequently, first
once in ten days, and then once a fort
night. ait the end Of three months
they should ~ sold as soon after this
time they Will begin to run.
Well made Neufchatel cheese should
be a homogeneous paste, free from
granulation and spreading smoothly like
butter
They should be of a buttery consis-
tency, with pleasant, sharp favor and
an ammoniacal odor, but not 50 pro-
nounced as that of limburger. The rich.
buttery consistence is procured by the
addition of some of the cream VT other
milk Of the previous evening, and 4
little more rennet is then used. The low
temperature, the small quantity Of rem
net and the long, slow curing, with the
effect Of the mold, all aid in procuring
this desirable quality. American imi-
tatOrs of the French cheese would do
well to initiate equally we'll tile careful
French methods. -Dairyman's Manual.