The Progress., 1892-10-01
NEUFcHATEL CHEESE.
henry Stewards Directions for Max
,.r the American NeufchateI.

ing the American NeufchateI.
rsrfchatel cheese is an exceedingly
,rular small cheese in the markets of
large cities. 1t is the American mi
-t;on of the French Neufchatel. They
usually made from whole milk.
.s;ch Immediately after being drawn is
s;ned into crooks and treated with
met. The crooks are then placed in
nres. which are covered with wooden
I'm. After having stood forty-eight
<urs the crooks are emptied into q
.stet lined with clean white cloth
"A standing over trough to drain.
f,er twelve hours the corners of the
an are folded closely over the curds,
sh;eh thus envelOped are placed within
rress AMI left for twelve hours. They
~ then put into a strong linen cloth. in
h;ch they are thoroughly kneadcd and
,bbed in every part until the Gaseous
IA buttery parts are perfectly mixed
M made into homogeneous paste.
/ n this paste is too soft the cloth is
Lanred until the surplus moisture is
Iithdrawn. If it is too hard and dry
.ore curds are added from that of the
sext milking, which is now draining.
|be mold, which is open at both ends, is
I'm rather more than filled with the
aete. It is held upright over the table
III the left hand. while the top is
nlfed down with the palm of the right
nd. so as to completely fill the whole
old. The surplus is then cut away
u the little cheese is pushed out from
mold.
Tbe cheese, after molding, is busted
the two ends with very fine and dry
Z. that accidentally remaining on the
pds being sufficient for sailing the
lea II is then stood on board, not
uching its neighbors, and left to drain
twenty-four hours. The cheeses Of
% making are then carried to the
1preroom, where they are laid on their
Ids of clean straw on shelves, being
heed in uniform rows crosswise of the
law, and lying about the distance of
Mir diameters from each other. Two
rs later they are turned, each one be-
rolled half way over: this brings
em ON to dry places in the straw.
4kree days later they are turned up on
y and stood on the space between the
FINAL rows.
After FIVE days they are reversed and
iced on their other ends. and here
~ stand five days longer. They are
~ sixteen days old, and have become
mewhat dry. skin being formed over
|fm- II they are not now coated with
light blue mold they are again re-
I'D and allowed to stand longer.
hen this mold has appeared they are
Zen to dry. cool room. where they
y turned. end for end, every five days,
y they are watched. with much care
b atmospheric conditions, until they
we'll coated with a reddish globular
a. II the processes have all been
"a managed, this mold will appear
ilormly on all sides, and the ripening
~ be equal throughout. After this
~ are turned less frequently. first
- in ten days. and then once a fort.
II At the end of three months
u should be sold. as soon after this
- they will begin to run.
Well made Neufchatel cheese should
homogeneous paste, free from
imitation and spreading smoothly like
,fter.
They should be of a buttery consis-
ncy. with pleasant, sharp flavor and
= smmoniacal odor, but not so pro-
Dunced as that of limburger. The rich.
nllery consistence is procured by the
ldItion of some of the cream of other
3 of the previous evening, and a
lo more rennet is then used. The low
nperature. the small quantity of rem
and the long, slow curing. with the
bet Of the mold. all aid in procuring
desirable quality. American imi-
Drs Of the French cheese would do
" tc initiate equally well the careful
Ionch methods. -Dairyman's Manual.
n>t~w ~.A