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NEUFCHAtEL Cheese

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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NEUFCHAtEL Cheese

Ingredients

Directions

  1. Curdle the milk with rennet.

  2. Drain and press the curds.

  3. Knead the curds thoroughly.

  4. Form into small rolls or blocks.

  5. Ripen for about four weeks until special molds develop.

  6. Wrap in tinfoil for storage.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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