260 DOMESTIC ANIMALS, DAIRYING, ETC. 



two weeks if kept in a cold place. From 100 pounds of milk about 

 22 pounds of Neufchatel cheese can be made, which sells for 20 to 

 40 cents per pound, depending on its quality and the manner of 

 marketing. 



Precautions to Observe in Making Neufchatel Cheese. The 

 making of Neufchatel cheese is easy and very profitable, but in order 

 to secure a uniformly good product each day strict attention must be 

 given to the control of temperature, acidity and moisture. High 

 temperature, too much rennet, too much acid, too rapid drying and 

 uneven drying all cause lumpy texture. It is very important that the 

 curd be properly coagulated before being placed in the draining 

 process. If it is too soft or breaks up too much in being transferred 

 from the can to the strainer, uneven drying usually results. (N. Y. 

 Cornell B. 270.) 



Club Cheese. This is one of the most common varieties of 

 fancy cheese, being manufactured most extensively in Canada, New 

 York and Michigan. For those persons who desire a pronounced 

 flavor and taste, together with a smooth soft texture in cheese, the 

 club variety answers the purpose better than any other. One im- 

 portant quality in club cheese is that it can be spread easily on bis- 

 cuits or bread, and for this reason it is used on almost every occasion 

 when cheese is served. 



Method of Manufacture. The method of making club cheese 

 is very simple and yet it requires considerable skill to manufacture 

 a uniformly good product from day to day. The most important 

 factor is the use of suitable raw material, viz., cheddar cheese and 

 butter of good quality. The amount of each of these constituents to 

 be used is determined by the quality of the cheese used and the keep- 

 ing quality desired in the club cheese. 



The method consists in simply grinding up some well-ripened 

 cheddar cheese of good flavor in a meat mincing machine and adding 

 a certain amount of good butter to increase the softness and richness 

 of the cheese. If a fairly strong flavored cheese is desired, cheese six 

 months to one year old should be used, while if a milder taste is pre- 

 ferred, cheese about three months old is better. If the cheese to be 

 ground up is dry in texture, it will require more butter to make it 

 smooth than would be required by a softer cheese containing more 

 moisture. Generally speaking, for home use and for reasonably 

 quick consumption 1 pound butter to 8 pounds cheese make very 

 desirable proportions. The mixture of cheese and butter is usually 

 run through the mincing machine a second time and then kneaded 

 by hand to remove all possibility of lumpiness. In large factories 

 a machine is used for this purpose. Occasionally a small amount of 

 mustard or brandy is added to suit the taste of consumers. 



How Club Cheese is Marketed. Club cheese is usually packed in 

 glass or wrapped in tinfoil. When jars are used they should be of a 

 size that can oe conveniently used on the dinner-table, or for picnics, 

 lunches, etc. 



In packing, the jars are first smeared on the inside with melted 

 butter to prevent air-spaces between the cheese and the glass where 



