Neufchâtel cheese Neufchâtel cheese Neufchâtel () is a soft, slightly crumbly, mold-ripened cheese made in the Neufchâtel-en-Bray, French region of Normandy. One of the oldest kinds of cheese in France, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white, edible rind, but the taste is saltier and sharper. It has the aroma and taste of mushrooms. Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture. It is most usually sold in heart shapes but is also produced in other forms, such as logs and boxes. It is typically matured for 8–10
Chip formation important in fibrous materials, such as wood, where individual fibres are strong but they may be levered apart relatively easily. Type I chips generally form in cutting by tools with shallow cutting angles. Type I chips may form long, continuous swarf, limited in size only by the length of cut. This is the idealised chip formation for wood shavings, particularly those produced by a well-tuned plane with a finely adjusted mouth. Type II chips form when a shearing force is produced by the wedge of the tool angle. The material fails along a short angled plane, from the apex of