114 THE BOOK OF CHEESE 



141. Appetitost (Appetite cheese). A Danish butter- 

 milk cheese is made under this name. Sour buttermilk 

 is heated, by some to boiling temperature but others 

 (Monrad l ) prefer 120 F., stirred thoroughly and allowed 

 to settle. The whey is removed as far as possible. The 

 semi-liquid mass is covered and set in a warm place. 

 Fermentation becomes active. This tends to make the 

 curd more viscous or sticky. It is then kneaded and 

 allowed to ferment again. This process is repeated until 

 the mass is yellowish and soft but tough or viscous. 

 When thoroughly fermented, the mass is again heated 

 to 120 F., and 6 per cent salt is added together with 

 spice ; both are worked in and the cheese is formed into 

 fancy shapes for sale. 



142. Ripened Neufchatel, French process. Neuf- 

 chatel as a ripened cheese is made rather widely in France 

 but it is produced on an especially large scale in Seine- 

 Inferieure. 2 Some factories use whole milk, or milk with 

 added cream, others skimmed-milk. 3 The whole-milk 

 brands of Neufchatel are those which have the widest 

 reputation. For making this cheese, the working room 

 is held as closely as possible at 15-16 C. (58-60 F.). 

 The milk is strained into earthen vessels holding twenty 

 liters. Rennet is added to the freshly drawn milk at 

 about 30 C. (86 F.) in amount sufficient to produce 

 coagulation in about twenty-four hours. Draining racks 



1 Monrad, J. H., Appetitost, N. Y. Produce Rev. etc. 25 

 (1908), 16, page 644. 



2 Pouriau, A. F., La Laiterie, sixiSme ed. par Marcel Mon- 

 teran, page 453, Paris, 1908. 



3 Among the varietal names for Neufchatel cheese from whole 

 milk or with added cream are Petits Bondons, Malakoffs, 

 Carres affines. Among low fat or skim forms, Petit Suisse, 

 Gournay. 



