NEUFCHATEL AND CREAM CHEESE. 



13 



cheese comes out with a surface well defined and smooth. " Frill- 

 ing " occurs more often in molding cream cheese than in Neuf chatel. 



Cutting the cheese. — Cream cheese and Xeufchatel cheese may be 

 cut into cakes of the desired size by means of fine wires drawn over a 

 I'ectangular-shaped framework. (See fig. 11.) The use of this simple 

 equipment makes it possible to cut half a dozen cheeses simul- 

 taneously and prevents delay, so that one person may do the grind- 

 ing while another cuts and wraps the cakes. 



Wrapping the cheese. — After cutting the cakes they are slowly 

 carried along by the carrier and eventually fall upon a flat form 

 upon which tin-foil wrapping papers are laid. These papers may be 



nM 



Fu,. •;. — M<il(iiug aud wrapping cream cheese. 



held in place by a cleat or clamp. In many cases it is more con- 

 venient to take the cheese directly from the carrier, but when the 

 person who does the wrapping is kept very busy the platform may 

 serve as a place where several cakes may accumulate, thus allowing 

 the grinding operations to be continued. While one person is en- 

 gaged in filling the hopper and molding the cheese another is kept 

 l)usy cutting and wrapping. In wrapping, the cheese is placed in 

 the center of the paper, each side of the paper folded over, and the 

 ends turned down, to coAer the cheese completely. (See fig. 10.) 



Yield. — One hundred pounds of milk containing 4 per cent fat 

 should yield from 11 to 16 pounds of Xeufchatel cheese, while 6 

 per cent milk should give an average yield of from 17 to 19 pounds 



