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 budding Chip budding Chip budding is a grafting technique. A chip of wood containing a bud is cut out of scion with desirable properties (tasty fruit, pretty flowers, etc.). A similarly shaped chip is cut out of the rootstock, and the scion bud is placed in the cut, in such a way that the cambium layers match. The new bud is usually fixed in place using grafting tape. Chip budding can be done in mid- to late summer, unlike most grafting which takes place in the early spring. Depending on sap flow, the bud may not begin growing until the following