NEUFCHATEL AND CREAM CHEESE. 



23 



supports is hollowed out in order to give plenty of space for cutting 

 the cheese. The vertical supports are held in place by means of a 

 single flat strip 13f inches long, seven -eighths inch wide, and one- 

 quarter inch thick. The wires are placed 2| inches apart and the 

 supports 6f inches apart. All connections are made wdth 1-inch 

 screws. 



Tin-foil paper. — Tin foil covered with parchment paper is gen- 

 erally used to wrap the cheese (cream or Neufchatel), although of late 

 aluminum foil has been used quite extensively. The dimensions of 

 the foil are 4^ by 6 inches, and it is purchased by the pound. 



Pig. 12. — Cheese cutter. 



SUMMARY OF DIRECTIONS. 



The following outline for making the Neufchatel group of cheeses 

 is based on 30 pounds or 3-J gallons of milk. 



Except as noted, the process is the same for Neufchatel as for 

 cream cheese. For Neufchatel cheese use whole milk that tests 4 per 

 cent, and for cream cheese use milk standardized to 6 per cent. 



If it is desired to pasteurize, heat the milk to 145° F., hold at that 

 temperature for 30 minutes, then cool to 80° F. for Neufchatel and 

 83° F. for cream cheese. If the milk is pasteurized, a starter must 

 be added. 



Add half a pint of a good starter or clean-flavored sour milk and 

 stir well. Rennet is then added at the rate of one-third of a cubic 

 centimeter (about eight drops), diluted in a cup of cold water, 

 stirred in thoroughly, and the milk set aside to curdle. In place of 

 rennet, powdered pepsin (one-half the size of a pea) dissolved in a 

 cup of cold water, or one-third of a junket tablet dissolved in a like 

 quantity of water, may be added. In making cream cheese it is ad- 



