The Corvallis gazette. [volume] (Corvallis, Or.) 1862-1899, 1892-08-05
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NEUFCHATEL CHEESE.

Mr. Henry Stewards Directions for Max
ing the American NeufchateI.
Neufchates cheese is an exceedingly
popular small cheese in the markets of
our large cities. 1t is the American imi-
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 in
boxes, which are covered with woolen
cloth. After having stood forty-eight
hours the crooks are emptied into a
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
a press and left for twelve hours. They
are then put into strong linen cloth, in
which they are thoroughly kneaded and
rubbed in every part until the Gaseous
and buttery parts are perfectly mixed
and made into homogeneous paste.
IF this paste is too soft the cloth is
changed until the surplus moisture is
Withdrawn. If it is too hard and dry
more curds are added from that Of the
next milking, which is now draining.
The mold, which is open at both ends, is
then rather more than filled with the
paste. 1t is held upright over the table
with the left hand, while the top is
patted down with the palm of the right
hand, so as to completely fill 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 fine and dry
salt, that accidentally remaining ON the
hands being sufficient for sailing the
sides. It is then stood on a board, not
touching its neighbors, and left to drain
for twenty-four hours. The cheeses of
this making are then carried to the
storeroom, 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 i'll the straw.
Three days later they are turned up on
end and stood on 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 dry, a skin being formed over
them. If they are not now coated with
versed and allowed to stand longer.
When this mold has appeared they are
taken to dry, cool room, where they
are turned, end for end, every five days,
and they are watched, with much care
as to atmospheric conditions, until they
are well coated with a reddish globular
mold. If the processes have all been
well managed, this mold will appear
uniformly on all sides, and the ripening
will be equal throughout. After this
they are turned less frequently. first
once in ten days, and then once a fort
night. At the end of three months
they should be sold, as soon after this
time they will begin to run.
Well made Neufchatel cheese should
be homogeneous paste, free from
granulation and spreading smoothly like
butter.
They should be of a buttery consis.
tency, with pleasant, sharp flavor and
an ammoniacal odor, but not SO pro-
nounced as that of limburger. The rich,
buttery consistence is procured by the
addition of some of the cream of other
milk of the previous evening, and
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 well the careful
French acknowledgements Manual.