I have a new favorite - Neufchâtel - old world new world

I have previously made Neufchatel and loved the fresh version. This time I plan to make once master batch then split in two; east once fresh and age the other for a few weeks and see if I can reproduce the classic french style with a bloomy crust and creamy center.

1 gallon whole organic milk
Heat to 75 f
Add 20 drops calcium chloride in 1/2 cup water
Add 1/8 tsp mesophilic starter
Ad 1/8 tsp Penicillium candidum

Hold for one hour



Add 20 drops double strength renet in 1/2 cup water



Leave 12 hours at 70f

Cut curd into 1/2 inch cubes

Rest for 30 minutes








Split into two

Ladle into cheesecloth and hang to drain for 12 hours then invert
For additional 12 hours

Use one fresh. Press into a shape  mold and cover with
pepper and/or paprika

Ready for Thanksgiving

Store one as 2 molds at 50 f for 2 weeks on bamboo
Until a rind forms.

Firm at 2 weeks - I am guessing another week or two and it would
be even better. Mild and buttery, the rind is just blooming. This is a
great cheese!!!

Gorgonzola - great plans but a sad ending

So I was really looking forward to this one. I ordered my Penicillium roqueforti, got my biggest pot ready...ahhh I could taste it.

I based this on Ricki Carroll's Home Cheesemaking book which has never disapointed so I am going to assume that I did something wrong with the salt. The end product did not develop mold and was way toooo salty, not edible...

I followed the recipe or so I thought

2 gallons of whole milk
Pinch of Penicillium roqueforti
Mesophilic starter 1/8 teaspoon
0.5 teaspoon double strengt liquid rennett
2 tablespoons cheese salt





Method

Batch 1
Heat 1 gallon of milk to 86 F and add mesophilic and blue mold - hold for 30 minutes
Dilute rennet and add with stiring
Let sit for 45 minutes at 86 F
Cut curds and place in cheese cloth and drain overnight

Batch 2
The next day repeat the steps above to make a second batch but drain for only one hour.

Cut Batch 1 into 1 inch cubes and in a second bowl do the same to the second batch

Add 2 tablespoons of salt to each batch (next time I will only add one to each)

The method is to fill a 2 pond mold with the dry material from Batch 1 in the center and the wetter Batch 2 on the outside. PLace the mold on a cheese mat and hold at 55-60F and flip every 15 minutes for 2 hours. Flip several times over 3 days.

Remove from the mold and rub with salt daily for 4 days and hold at 55F and 85% humidity.

Using a pin or knitting needle pierce top and sides

Hold at 55F for 30 days and then for 30 days at 50F. Scrape the surface free of excess mold 

Age for 3 months longer and it is ready to eat.

==============
The cheese had some blue mold start to form during aging but by two months nothing. Perhaps it was the Penicillium roqueforti, but I don't think so. It was just so salty, it was also a bit too dry and crumbly which might indicate low humidity on stroage. I think I will contact Ricki and see what she thinks.