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Author Topic: Should I salt Neufchatel?  (Read 2179 times)

InTheWoods

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Should I salt Neufchatel?
« on: February 13, 2021, 07:26:30 PM »
I am making Neufchatel from Tim Smith's recipe.  I modified the recipe a little by adding 1/4 teaspoon CaCl2 since the milk was pasteurized and homogenized.   The curd set up nicely and after 15 hours I am now draining it.

My question is, should I salt the cheese after I take it out of the molds?  Smith does not mention salt at all.
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Offline Bantams

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Re: Should I salt Neufchatel?
« Reply #1 on: February 13, 2021, 08:23:10 PM »
Sounds like an omission. I would salt them.
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Offline jawnn

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Re: Should I salt Neufchatel?
« Reply #2 on: December 14, 2023, 04:48:44 AM »
Never salt anything until you taste it. Or at least keep in mind that sodium is dangerous preservative. It can cause heart dis-ease. I got into cheese making to cut the sodium in my diet. And if you brine your cheese you can choose how long to soak it.
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