The quality of milk is the first consideration in the production of
good Neufchâtel or cream cheese. Milk which is sour or has undergone
any abnormal fermentation should not be used. By the use of fresh,
unripened milk without any perceptible change in the acidity, the
normal fermentations which are necessary for cheese of high quality can
be controlled. Milk for cheesemaking should not be allowed to absorb
any odors or taints, and the garlic flavor, especially, should be
guarded against.