NEUFCHATEL AND CEEAM CHEESE. 17 



Milk $0.03457 



Interest anil depreciation , .00055 



Labor .00593 



Pasteui-ization and separation .00196 



ice ^ . 00016 



Salt and rennet .00005 



Glass jar ^ . 02000 



Peppers . 006GG 



Per jar . 06988 



COST OF MAKING NEUFCHATEL CHEESE. 



Figuring a yield of 15 pounds of cheese per 100 pounds of milk 

 and each package weighing 2^ ounces, the cost of making one 

 Xeufchatel cheese may be summarized as follo^\'s : 



Milk $0. 02500 



Depreciation and interest ^ .00033 



Ice . 00013 



Labor . 00260 



Pasteurization . 00120 



Salt and rennet .00005 



Tin-foil wra))pins paper .00400 



Per cheese . 03331 



MARKETING. 



Xeufchatel, cream, and pimiento-cream cheeses are sold by the box. 

 The wholesale price of a cheese is usuall}^ 2 or 3 cents less than the 

 retail price. Cream cheese retails for about 15 cents a package, 

 Xeufchatel for 7 cents, and pimiento cream at 15 cents a jar. 



RETURNS FROM 100 POUNDS OF MILK. 



Upon the basis of the calculated cost of manufacturing and at 

 current prices for the cheese, the following returns should be ob- 

 tained per 100 pounds of 4 per cent milk, viz, for cream cheese $9, 

 for Xeufchatel $8.40, and for pimiento cream $8.85. After subtract- 

 ing the estimated cost of making the cheese from 4 per cent milk, 

 valued at $2.40 a hundredweight, there should be a net profit of $6.14 

 for cream cheese, $6.22 for Xeufchatel. and $4.45 for pimiento cream. 

 Rent and cost of marketing are not considered. 



POSSIBILITIES. 



The desirability of making these varieties of cheese upon a small 

 scale and successfully marketing them depends upon the skill of the 

 maker and his ability to obtain a direct and ready market for his 

 product. When cheese is made and delivered once or twice a Aveek, a 

 dairyman is in far better position to serve the public by selling a 

 perfectlv fresh product than the larger manufacturers, working at a 



.53301°— 18— Bull. 960 3 



