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I came across this Neufchatel recipe by Tim Smith that calls for P candidum and includes a few weeks of aging.  This is very different than the way I've made it before but sounds intriguing.  Is it even the same cheese?  Has anyone used this recipe before?  I found the below quote in a rather old post which makes me think it is not the cheese I am thinking of.  I hope it will be even better!  I guess the next question I have to ask myself is why I am making a cheese when I have no idea what it will become or what to expect.  I like surprises. 
Susan

Quote from: John (CH) on March 18, 2010, 03:11:05 PM
Majoofi, good point, the name Neufchatel sounds better than "Light Cream Cheese" but it does create confusion.

I've no idea why the name Neufchatel was chosen when that is the name of a french lactic acid coagulated cheese but which has a P candidum white mold rind like Camembert & Brie and is often heart shaped. Maybe it's a screwup of history like Indians in India and Red Indians in North America.

"American" Neufchatel does not use P candidum. That is what most of us are used to.

Hi Susan, that's an old post of mine! I see from your profile that you are in Kentucky USA, I'm in Houston. As Sailor says, the only store bought Neufchatel I've seen here is basically 1/2 pound bricks of light Cream Cheese where you got that quote from.

The original Neufchatel came from France, I posted some info and pics here. Also there's a recipe and records thread here.

Good luck with your french Camembert type Neufchatel!

Thanks John!  It's draining now.  It smells sweet and delicious.  But I'm patient.  I'll give it a few weeks for the mold to bloom.  Will report back.

You are right.  The only one I've ever seen in the store is the 'light' version of cream cheese.  In the past, making this didn't appeal to me.  I'm not much for the 'diet' versions.  But this is evidently a different cheese. So I have high hopes.
Susan

I finished draining/lightly pressing this cheese.  Now it says to press it into a mold.  I presume just to get the shape.  But what about salt?  This receipe didn't call for any.  I think cheese is always better with a little salt.  Has anyone made French Neufchatel?  Did you add salt?  If yes when.  Will it hurt the culture?  I'm sure it will change the moisture. 

For now I put half of it directly into a mold, and added a little salt to the other half before adding to a mold.  Can let you know how it goes, but interested to hear what the experts say.
Susan

Susan, I'm not an expert but all cheeses need salt, so I'd say that recipe is wrong. I'd add dry salt to rinds of your formed cheese, similar to Camembert/Brie.

That's a good idea.  Will do!
Susan