French-style cream cheese is a soft and spreadable cheese with a slightly sweeter flavor than that of traditional cream cheese. This recipe also calls for less culture than usually required for making cream cheese. It's a delicious, creamy treat that can be mixed with herbs or fruit to make it a bit more interesting.
Mix the cream and the whole milk together in your cheese pot. Slowly warm the milk/cream mixture to 70°F.
Add the starter. Stir it in slowly, using steady up-and-down motions. Add the rennet in the same manner, making sure you mix it in well all the way down to the bottom of the pot.
Cover the pot and allow the milk to set for 72 hours, undisturbed.
Transfer the curds from the pot into a large bowl. Mill the curds until the consistency is pastelike. If you are going to add salt or other flavorings, do it now.
You can either use one large tomme mold to press the curds all together, or you can spoon them into individual serving molds. Either way, refrigerate as soon as possible, allowing the cheese to set for about a day before serving it.
This will keep in the refrigerator for up to 1 week. Makes about 1 pound of cheese.