104 THE BOOK OF CHEESE 



130. Molding. When the standard molding ma- 

 chine (Fig. 17) is provided, curd is brought directly from 

 the refrigerator to the machine. If permitted to be- 

 come warm, the mass becomes sticky; when cold it 

 is more readily handled. The machine is fitted with 

 the special delivery tube for the variety to be handled, 

 cylindrical for Neufchatel in its various forms, rectangular 

 in section for cream. Enough workers should be pro- 

 vided to wrap and label the cheese without leaving it 



FIG. 17. Molding Neufchatel. 



exposed to contamination or heat. Parchment paper 

 and tin-foil cut the proper size for each variety and bear- 

 ing printed labels are readily obtainable. Each cheese 

 should be wrapped with paper and tin-foil and put directly 

 into a flat box which holds a standard number (usually 

 12 or 24) of the special product. 



In working with the hand molding tube (Fig. 15) 

 the same care is required. Chilled curd is forced into a 

 firm smooth mass with the plunger. It is removed 



