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 is bunched up ahead of the tool but not cleared decisively away as a well-formed chip. This type of chip is formed by routers. It is also formed by woodworking scrapers, although when properly sharpened and used, these form such a thin Type III chip that it instead appears as a well-formed Type II chip. Their waste chip is thin enough that the compression failure volume is small enough to act as for the well-defined shear plane of the Type II. This type was characterised later, by William McKenzie (1960). Chip formation Chip formation is part of the process of