Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

NEUFCHÂTEL CHEESE.

This very popular variety—named from a town in northeastern France—is similar in appearance and in the way it is marketed to soft cream cheese. It is made either from whole or skim milk curdled with rennet. After draining and pressing, it is kneaded thoroughly, formed into small rolls or blocks, and then ripened until special molds develop, which requires about four weeks. It is then wrapped in tinfoil and marketed.