MAKING DIFFERENT KINDS OF CHEESE 405 



the strainer stirred into the more moist portion in 

 the center. This is to prevent hard particles form- 

 ing from excessive drying. Some pressure may be 

 used to aid in expelHng the whey. The draining of 

 whey should be so regulated that, at the time of salt- 

 ing, it will not have more than 0.40 per cent of acidity. 

 When all free whey has escaped, salt is applied at the 

 rate oi i}4 pounds to 100 pounds of cheese. The 

 cheese is shaped by small cylindrical molds and then 

 wrapped in parchment paper and tin-foil. After being 

 kept for 24 hours in a cool place, the cheese is then 

 ready for eating. 



CREAM CHEESE 



The manufacture of cream cheese is very similar 

 to that of pasteurized Neufchatel cheese, with the 

 exception that the milk is not usually pasteurized. 

 Milk is modified so that it tests about 10 per cent of 

 milk-fat. At the time of adding rennet, the acidity 

 should not be more than 0.15 per cent. 



The cheese is shaped by square molds and each 

 weighs usually about j4 pound. 



Sometimes cream cheese is made by adding cream 

 to the curd of pasteurized Neufchatel cheese just 

 before salt is applied. This method makes a cheese 

 of very fine quality. 



CLUB-CHEESE 



Club-cheese is one of the most extensively used 

 varieties of cheese. Practically every hotel and 

 restaurant in every country uses more or less of it. 



