French Neufchatel Cheese Making Recipe & Christy’s #1 Making @ 092109

[Tropit]

I like the idea of using just a pinch of the p. candidum.  Sometimes mine come out too white and fluffy.  Maybe I'm using too much of the stuff.

[Parselmouth]

Those cheeses look beautiful and I'm inspired to have a go, although I only have cow's milk so don't know if they will work as well.

They have a very rustic, artisanal appeal, and don't take forever to be ready which is great for me, the most impatient cheesemaker in the world. 

[DeejayDebi]

Sailor the French style is a lot lot a camembert and usually maded in heart shaped molds. The American version is just like philideplhia cream cheese. Very strange!

[Sailor Con Queso]

The American style Neuf is really quick & easy to make - and freezes really well. We do ours with French style herbs.

[bevvy234]

I'm posting here and also starting a new topic.

I am making  French Neufchatel and have been to this post so many times during the cheese making process over the last two days for confirmation of the progess that I am seeing in my cheese. So far, my results have paralleled yours, Christy, and that's been really helpful. That's the beauty of this forum. I love it!
I have just kneaded salt into the curd, molded it and refridgerated it. My question: is after this time in the fridge and removing the molds do I return them to a normal fridge or an aging fridge?
Camembert is aged in a cheese cave, I thought, while waiting for the fuzz to develop.
Any help would be really appreciated.

[cmharris6002]

I aged mine in a normal fridge. I hope you enjoyed your cheese