106 THE BOOK OF CHEESE 



drained and sold in bulk. When the bakery is near by, the 

 curd is frequently shoveled into milk-cans in very wet 

 condition and sent directly from the factory to the bakery. 

 If the distance is such as to require considerable time 

 for transportation, the same care is frequently given 

 as for Neufchatel curd packed in bulk for storage and 

 transportation. 



Great variations in practice are found among the 

 makers of this type of product. In some cases low grade 

 skimmed-milk is handled on a large scale. Curdling is 

 done quickly and little care is given to the details of flavor 

 and texture in the curd. Working in this manner, two 

 men are able to make a ton of such curd, and ship it out 

 in milk-cans each day. The resulting product, although 

 very deficient in flavor and texture, goes into manufac- 

 tured specialties which conceal its deficiencies if con- 

 sidered as cheese. 



133. Domestic Neufchatel. The name Neufchatel, 

 unless limited clearly by the label, should designate a 

 cheese made from fresh whole milk. Cheeses of this 

 group are produced in a small number of well-equipped 

 factories scattered widely through the dairy states of 

 the North and Northeast. Every factory uses one or 

 more trade names for its product. The same product is 

 frequently relabeled by the distributor who uses his own 

 trade name instead of that of the maker. 



The usual form of package is cylindrical, about if 

 inches in diameter and 2^ inches long, or sometimes 

 rectangular 2^ by 1| by 1^ inches. The cheese is pro- 

 tected by wrapping in parchment paper closely surrounded 

 by tin-foil. These packages vary from 2^ to 4 ounces. 

 In some cases screw-topped glass jars are substituted for 

 the tin-foil package. They are objectionable, first, be- 



