No. 6. DEPARTMENT OF AGRICULTURE. 659 



an extract of sage leaves, impartiDg a cbaracteriotic flavor and light 

 greenish color. P'meapple cheese is a firm, solid cheese, pressed 

 into a shape resembling a pineapple. Amefincan NeMfchatel cheese 

 is a soft cheese, with a rather high water content, made from sweet 

 normal milk; it must be consumed at once within two to four weeks 

 after being made. It comes into market in snmll round forms, covered 

 with paper and then tinfoil. FluladeJphia cream cheese is a soft, 

 moist cheese, somewhat resembling Neufchatel, but is made from 

 cream aod put on the market in thin, flat cakes, wrapped in parch- 

 ment paper. There are also made in America, Edam, Limburger, 

 Swiss, Brie, Camenbert, Gouda and other varieties. Primost or tchf^y 

 cheese is practically condensed whej', containing added cream, and 

 pressed in the form of brick-shaped cakes. Cheese-Food is a form 

 of cheese that contains all the solid constituents of milk. It is 

 made in Wisconsin. In preparing it, ao ordinary cheddar cheese 

 is first made and cured; to about 100 pounds of this is added whey, 

 evaporated to a syrupy' consistency, from about 1,000 pounds of 

 fresh whey. The mixture of cheese and evaporated whey is ground 

 to a pasty consistency and pressed into cakes of convenient size. 

 This cheese-food has good keeping quality and is very palatable, 

 being mildly cheese-like in flavor and sweetish in taste. There are 

 two other preparations to which more precise attention is called, 

 because they offer to small factories and farm dairies an oppor- 

 tunity for working up local trade. These are cottage cheese and 

 potted cheese, or club cheese. 



(1.) Cottage Cheese is known under several names, such as Dutch 

 cheese, pot-cheese, schmierkiise, etc. Much of what comes into 

 market is poorly made; properly made, cottage cheese is a delici- 

 ous and nutritious article of diet, which can be readily eaten by 

 many people who are unable to digest other cheese. Cottage cheese 

 is usually made from skim-milk or buttermilk. The milk is allowed 

 to sour, this process being hastened, if desired, by keeping the milk 

 at a temperature of 80 degrees F. until well coagulated. If allowed 

 to stand too long, the curd is likely to become soft and mushy in 

 consistency and too sour in flavor, resulting in an unsatisfactory 

 product. When well coagulated, the temperature is gradually raised 

 and the coagulated mass is stirred, thus breaking the curd into 

 small pieces, from which moisture is more readily expelled. The 

 temperature is gradually raised to 120 degrees F. and the stirring 

 is continued. When the curd is sufficiently firm, it is allowed to 

 settle. Then the whey is removed and the curd dipped into a 

 cloth strainer that can be suspended, and the excess of whey is al- 

 lowed to drain from the curd, the process being facilitated by oc- 

 casional stirring. After becoming sufficiently dry, the curd is salted 



