CHEESES WITH SOUR-MILK FLAVOR 109 



to flavor and texture, and in more rapid spoilage ; certain 

 brands regularly carry 50 to 60 per cent of fat but their 

 increased cost of manufacture and sale restricts them to 

 the role of specialties with closely limited distribution. 

 Trade names such as Philadelphia Cream, Cow Brand, 

 Eagle Brand, Square Cream, Blue Label and many other 

 factory brands are on the market. 



136. Neufchatel specialties. Neufchatel or cream 

 cheese curd is frequently mixed with some flavoring 

 substance, such as pimiento (pickled Spanish peppers), 

 olives, nuts, spices or other cheeses, such as Roquefort. 

 These bear appropriate trade names and form a very 

 attractive addition to our varieties of cheese. Among 

 the names found are Pimiento, Olive, Nut, and Pirn-olive 

 or Olimento. 



137. Gervais is a brand of cream cheese made in Paris 

 and sold widely in France and even in other continental 

 countries. It occasionally comes to America. As made 

 in Paris, these cheeses are flat cakes containing approx- 

 imately 40 per cent water and 35-45 per cent fat. It 

 clearly differs only in detail from the square cream cheeses 

 made in America. The name Gervais is the property 

 of a particular company. Since the cheese differs in no 

 essential feature from other cream cheeses, this name 

 should not be applied to a domestic cream brand. 



138. European forms occasionally imported. Among 

 the cheeses related to Neufchatel as they reach the market 

 are the " White " cheeses of southern Europe. These 

 differ greatly in quality according to their source and 

 to their content of cow, sheep, goat's milk or some com- 

 bination of these. This texture and flavor link them 

 with unripened Neufchatel. The time required for 

 importation puts a minimum possible period of ten to fif- 



