Cheeses for Farm and Factory 129 



pepper-cream cheese 



This variety of cheese was first suggested by Mr. J. D. Frederickson 

 of Chr. Hansen's Laboratory, Little Falls, N. Y., and is used consider- 

 ably by those persons who desire spicy food-stufifs. 



Method of manufacture. To 10 pounds of American Neufchatel 

 cheese add one-fourth pound to one-half pound of red peppers. The 

 peppers should first be put through a meat mincing machine and ground 

 to a pulp. The cheese and peppers are then mixed and pressed into 

 rectangular shapes, weighing about one-fourth pound. These usually 

 retail at 40 cents per pound and must be kept in a cool place. 



caraway potato cheese 



This is a soft cheese, of rather peculiar flavor, due to the method of 

 manufacture and the ingredients used. The process has recently been 

 developed by the Department of Dairy Industry of the New York 

 State College of Agriculture at Cornell University, and is very simple. 



Method of manufacture. A small quantity of American Neufchatel 

 cheese is made in the regular way. Before salting, however, mashed 

 boiled potatoes are added at the rate of i pound to i pound of cheese. 

 Salt is then applied at the rate of 2 ounces for 10 pounds of cheese. 

 A few caraway seeds are sprinkled over the curd and the whole mass 

 thoroughly mixed in a large wooden dish. The cheese is then pressed 

 into suita])le shapes, weighing one-fourth pound each, and wrapped 

 in parchment paper. They are ready for use as soon as made but im- 

 prove if kept in a cool place for a few days. 



olive-cream cheese 



This cheese also originated in the Department of Dairy Industry 

 of the New York State College of Agriculture, and is used for the same 

 purposes as Sandwich Nut Cheese. 



Method of manufacture. To 10 pounds of cream cheese add the meat 

 of 2 dozen olives. The olives are first stoned and then ground to a 

 plup in a meat mincing machine. The cheese and oilves are then mixed 

 and pressed into cylindrical shapes similar to American Neufchatel 

 cheese. These weigh about one-fourth pound each and retail for 40 

 cents per pound. They are wrapped in parchment paper and tinfoil 

 and if kept in a cold place remain in good condition for at least 10 days 



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