How to Make Petit Neufchâtel

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Neufchâtel is a traditional, soft-white, table cheese, originating from the village of Neufchâtel-en-Bray in northern Normandy. Made from cow’s milk, it is one of France’s oldest cheeses, dating back to 1035.
The cheese is made in many forms, shapes and sizes - bonde (cylinders), Coeur (heart shape), carre (square shape) and briquette (brick shape). The legend goes that French farm girls fell in love with English soldiers during the Hundred Years War and started making heart-shaped cheeses to show their love.
This delightful little cheese tantalises the tastebuds with a subtle flavour and earthiness.
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Опубликовано:

2 окт 2024

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Комментарии : 103

@NavyDood21 4 года назад

This is such a nice way to spend some time in the morning while enjoying a cup of coffee. Thank you for making these vids!

@Khandrake 4 года назад

Oh my God i was just making some coffee too

@soapsnk 4 года назад

“g’day curd nerds” is my only source of serotonin

@avag1334 4 года назад

same hahaha

@Zeddoeseverything 4 года назад

My anxiety is always soothed by listening to these beautiful videos and learning from someone as passionate as you are Gavin. Thanks for making my day, yet again 🌻

@nannymegscrazyfarm 4 года назад

Looks delicious and very easy! Would be an excellent addition to a cheese platter or with some fresh fruit 😊

@GavinWebber 4 года назад

Indeed, it certainly would.

@pcharliep61 4 года назад

Hi Gavin, looks great. I have been using the white mould culture blend by Mad Millie which you sell to make Camembert following your recipe out of the Keep Calm and make cheese book and they come terrific. 👍👍👍👍👍

@jhayneartoflife6830 4 года назад

Great job again Gaven, cute cheese, smooth looking!

@jenb2222 2 года назад

Many thanks for this Gavin - it does look a lot like chaource. Can't wait to try it. Love the background atmospheric music!

@GavinWebber 2 года назад

Have fun!

@AimanAlnnfan 3 года назад

The Patrick Star Show is brought to you by Neufchatel! The cheese no one's ever heard of!

@valentinalujan3039 4 года назад

When you put the ingredients in and stir it it’s always so satisfying because you get to see the change in colour and consistency

@SlightlyMiscalculated 4 года назад

This is definitely one I'll have to make for friends and family for the holidays! Also hope you and Kim are doing well!

@saverenwier 4 года назад

Today we are making Petit Neufchatel to die for

@lemonjuice0124 4 года назад

idk how i got here and i hate cheese but ur doing a good job hope ur good till the day the egg god takes you bc you learned so much and I'm ranting about the egg god agine.....good work

@jaclynfry5946 4 года назад

This looks GORGEOUS. Very accessible, too.

@brianrollins3245 4 года назад

neufchatel is fantastic for making a baked cheesecake if you feel so inclined

@rcajet 3 года назад

Really nice video. Thanks! I'm French and I'm a fan of Neuchâtel Cheese. ;-) I trying to find good books to make cheese at home. What is the name of the book used to make this cheese?

@avag1334 4 года назад

The presentation is very cute! I’ll have to make some cheese some day!

@neonpredator2913 4 года назад

How can you tell if the mold growing on the cheese is safe?

@oxanausoltseva4623 2 года назад

класс! спасибо, как раз есть сырное тесто, сегодня сделаю сердечки)))

@thecraftycheesemaker813 2 года назад

This is a nice cheese actually people should try it. Mmm I made a large blue parmesan and because I'm an artist I created a designer rhind, it was fun. I will show people how to do it soon for sure.

@juanernest1363 4 года назад

Thank you so much Gavin, I have learned a lot from you Kind regards.

@kennull3243 4 года назад

Omg! I don’t have a cheese cave, so I just found the next cheese, most likely my new favorite, that I’ll be making. I made the Bel Paese and it was incredible. Will this be better? I think so. Lol

@GavinWebber 4 года назад

It is a very mild cheese but easy to make

@Halloween111 4 года назад

So that's how you say "Neufchâtel".

@michaelmika2568 4 года назад

Hi Gav, I have gouda in the brine with about 3 hours left till I air dry. Will try this one next Sunday!! Thanks

@schnitzngiggles9785 4 года назад

I feel like if I say the name of this cheese wrong I'm going to summon a deamon from the depths of hell

@spetsnatzlegion3366 4 года назад

Gavin: petit neufchâtel Me: petty nosferatu? Nosferatu, appearing at my doorway: oh, do we have a problem? Do we have a problem here man?

@sdspivey 4 года назад

No, just a demon from the depths of France.

@robinbantigny8640 4 года назад

If you dont prononce the “f”, just “Neuchatel”, you might be safe.

@weathormantom7206 4 года назад

Aw, man! No international shipments? I wanted to get my supplies from you as a thanks for these excellent videos. Is this a temporary problem which might be cured with a vaccine?

@GavinWebber 4 года назад

Indeed

@weathormantom7206 4 года назад

Ok. I'll wait

@allianceofsteel 4 года назад

man you need to do audible books.. trying to wake up .... watch a cheese video.. and the narration is so smooth.. i just wanna go take a nap... lol.

@jaclynfry5946 4 года назад

in these anxiety-laden, uncertain times, it is a great comfort to know that there is Gavin, and there is cheese, and Gavin talking very gently about cheese.

@Soapocolypse 4 года назад

My husband has jokingly accused me of an illicit affair...I frequently can't sleep in the wee hours, usually between 2-5am. I used to get up and go out to another area of the house but he found that he didn't sleep as well if I left (awwww) so I started putting in my ear buds and listening to Gavin's podcast and videos. The soothing, dulcet tone of Gav's voice can sometimes lull me back to sleep. If not, I've learned about cheese. We raise dairy goats in Northern California and all of my cheeses are 100% goat milk. I make camembert, chevre (of course), tomme, queso fresco, and a washed rind (with pickle brine) that I love. Family loves them too. I can't wait to try some of this...I even have the little heart molds already!

@allianceofsteel 4 года назад

@@Soapocolypse thats hilarious.. hehe.

@thewrenchreviews9986 4 года назад

Looks excellent! Thank you sir.

@seriouslyreally5413 4 года назад

With salting can you mince garlic and chives or other herbs and mix into the unripened cheese then mould them and continue with the ripening?

@GavinWebber 4 года назад

Yes, you could, but the garlic may inhibit mould growth

@seriouslyreally5413 4 года назад

@@GavinWebber So how may I add garlic throughout this beautiful soft cheese since once it is moulded and set up to ripen you can't infuse it... or perhaps crumbling the ripened cheese and gently folding in the minced garlic and herbs then pressing it into small serving ramikin where it can be scooped out and pressed into crackers or toast points... I know....it sounds barbarically uncivilized 😳 and an insult to the Ye Olde Cheesemaker's craft but I love my soft cheeses and am excited at trying my hand at making this one, both plain and herb infused... any suggestions would help.🙂

@krftkrft4495 4 года назад

Greetings from Switzerland! I

@stacybradt6793 4 года назад

This looks like a tasty recipe @GavinWebber! Ive been to bagel shops where they offer cream cheeses in all different flavors they do themselves. I wonder how this one would be with bits of dehydrated vegetable flakes to make a veggie flavored cheese. Would probably pair nicely with the mushroomy flavor of the pen cand. And the slight sourness.

@GavinWebber 4 года назад

Should work

@allianceofsteel 4 года назад

so you leave the fuzz on it to eat it??

@GavinWebber 4 года назад

Yes, you leave it on. Earthy

@allianceofsteel 4 года назад

@@GavinWebber got it

@viniciusmurarogoncalves3415 Месяц назад

If i have only the Flora Danica, may I put it in the milk without the MO36R?

@GavinWebber Месяц назад

Yes, it is a good substitute

@iamluvsheisdeath7566 2 дня назад

How lovely!

@one4stevo 4 года назад

Looks awesome. Hope your wife is doing well

@LuisJorgeMendoza 4 года назад

You, sir......are the Bob Ross of cheese making, relaxing, patient and addictive to watch. Never been interested in making cheese, started watching a preview of one of your videos and down the rabbit hole I go......

@thecraftycheesemaker813 2 года назад

Agreed I love Gavin's. Channel

@MarkTuson Год назад

Pft, I'm not watching a guy make a cheese whose name he can't even pronounce.

@janlon1706 2 месяца назад

Didn’t have to leave the comment- you were always free to leave if you were unhappy

@silvianworker 4 года назад

Would it work to keep a stable temperature by keeping the pot in a chest cooler filled with water to the appropriate level, and using an immersion circulator to keep a consistent temperature? The temperature in our house swings a lot depending on the season.

@GavinWebber 4 года назад

Yes

@pancake2546 4 года назад

yeaaaaaaaaaaaaaaaaaaa

@ZOV288 4 года назад

Mr. English lol

@maneshadesilva5338 3 года назад

Hi Gavin, I’m in the middle of making this cheese. Waiting for the curd to set. Then I realised, I’m in QLD and my room temperature these days is about 28-30c. During curd set and draining, keeping it in my room temperature for all most 1.5 days will it go bad?

@queenmarissa 4 года назад

Hi excuse me... I love you! Thankyou for all of this cheesey effing goodness you bloody BEAUTIFUL Aussie man! 🧀🙏🏻❤️ blessings to you and Kim

@tomvella4137 4 года назад

Find out how to make traditional Maltese Peppered Gbejna! 🇲🇹

@ZELDAMAN1000 4 года назад

Cheesy.

@Speaktruthalways23 4 года назад

Yum...mouth watering! I’m doing this one for sure. Thank you sir!!!

@مصطفيرجب-ز1ن 4 года назад

Excuse me sir I want you help me to make small project to make cheese and buy Please what is the meaning of culture

@issamkhalil6687 Год назад

Hi if I want this mold I am in Lebanon how can I get it

@GavinWebber Год назад

I don’t know. I’ve stopped selling them.

@317peppermint 3 года назад

Do you have a video talking about how and where you do your affinage? I’m curious

@Darnetal57 4 года назад

I have been looking for a recipe for Neufchatel for weeks, and now I know what I'm going to try once my Encalats are ready to be packaged and stored. Thank you !

@kk2ak14 4 года назад

Very good job, as always!

@GavinWebber 4 года назад

Thank you! Cheers!

@lenoretalon9958 4 года назад

Perfect! Going to try this💗 thanks handsome!

@fanatic26 4 года назад

I have never heard "mouldy goodness" before, I just dont think I could eat something with mold all over it like that

@tommihommi1 4 года назад

you couldn't eat Camembert or Brie?

@fanatic26 4 года назад

@@tommihommi1 No I just cant do the sour, stinky, or fuzzy cheeses, I am firmly in the mild cheese category.

@tommihommi1 4 года назад

@@fanatic26 both this recipe, as well as Camembert and Brie are extremely mild.

@fanatic26 4 года назад

@@tommihommi1 that's fine, I still don't willingly eat things covered in mold lol

@catzkeet4860 4 года назад

fanatic26 your loss. The rind is where a lot of the flavour lies with these cheeses.

@checkem2689 4 года назад

Is it OK to use a sterilized immersion blender when stiring the culture and rennet?

@citinha65 4 года назад

Posso maturar uns dias mais?

@user-ww3js8ci7d 4 года назад

This channel is wonderful.

@GavinWebber 4 года назад

Thank you

@sdspivey 4 года назад

Next time, use plastic cutting boards. Those have warped from the long exposure to the moisture on one side. Or wrap them in cling film.

@GavinWebber 4 года назад

The boards bounce back when they are dry

@bheppes 4 года назад

Yum. Would be good as the base for a fruit tart.

@judithknowles1533 4 года назад

Ok 1/64 teaspoon One grain perhaps? Or do you do guessimate

@GavinWebber 4 года назад

www.littlegreenworkshops.com.au/product/mini-measuring-spoons/

@GabGirl56 4 года назад

Absolutely divine!

@TheHamadanners 4 года назад

Sooo cute

@LilyoftheValeyrising 4 года назад

Yay! A new cheese to make! 😊

@MrIceman1953 4 года назад

I use rennet tablets. 1tablet is like 1 teaspoon of liquid rennet. What amount of the tablet do you recommend for this recipe?

@GavinWebber 4 года назад

Dissolve the tablet in 1/4 cup of water and use 6 drops. I think that will work

@MrIceman1953 4 года назад

@@GavinWebber Wouldn't that dilute the rennet so that six drops drops of that solution would be a lot weaker than six drops of liquid rennet? Think I figured it out. I just looked it up and 1 teaspoon liquid rennet (20 drops) equals 1 rennet tablet so 6 drops would be 6/20 or 3/10 of a tablet. I'll just use the scale and weigh out 30% of a single tablet. I'll be able to use all the chips and powder in the bottom of the rennet container I have from splitting tablets ;) . Thanks for getting me thinking I'll let you know how it works out. I'm making Havarti this week so maybe I'll make Neufchâtel in a few weeks.