This cheese is French, simple and delicious to make. This is similar to what in America is known as a farmer’s cheese. Neufchâtel is creamy and often comes in a heart shape. So if that dishy Parisian working in accounts is still single and Valentine’s Day is coming up, remember the way to the French’s hearts is their cheese-tempered stomachs…
Note: You can also age Neufchâtel but perfect the soft cheese recipe first.
- 1 Gallon Whole Milk
- 4-5 drops of double-strength rennet (animal or vegetable)
- 1 Pint Heavy Cream
- Cheese salt
- ¼ tspn Mesophilic culture or 2 tablespoons Mesophilic Starter Solution
- After sanitizing all the equipment, mix cream and milk in a pan and heat gently to around 80°F (35°C).
- Add culture and mix through.
- Dilute 4-5 drops of rennet in a ¼ cup of cool boiled/bottled water and gently stir through the milk for 20 seconds.
- Cover and let stand around 70°F (21°C) overnight or until curd has well formed.
- Drain loose whey and strain curd in a cheese cloth (hang over bowl or sink). Drain for 12 hours or so until it stops dripping.
- This curd is now ready to be gently pressed. Take the curd wrapped in the cloth and place in a colander so it can continue to drain. Take a plate or flat board and place a light weight (1-3lb) on top and leave to drain to for a further half a day in a fridge.
- Add the salt and store in cheese molds (heart shaped mold) is traditional but not compulsory of course) back in the fridge for around 10 days and enjoy.