Cheese the Eighth: French Style Cream Cheese

The Cheese: French Style Cream Cheese (Carroll p. 88)
The Milk: 2 cups heavy cream, 2 cups 365 brand organic whole milk.
The Starter: 1 packet mesophilic direct-set
The Rennet: 1 drop liquid rennet in 1/4 cup water

I had a request for cream cheese. I decided to try a different variety, and the French Style Cream Cheese seemed a nice option.

It's been a couple of weeks since I made it, but I don't recall any issues with the production.
Which is good, because it's a pretty simple process.

I didn't salt the cheese at all. I think it needs a little in the future, something like 1/8 tsp per pound.

Yield was around 19 oz.