12 



FARMEES BULLETIN 960. 



The cheese, forced tliioiigh this attachment, comes out in the form 

 of a roll or cylinder. 



Pimiento cheese is forced into a special glass jar smaller than a 

 jelly glass or a paraffined wood-fiber container held horizontally over 

 the end of the Xeufchatel attachment so that the cheese reaches the 

 end of the container and flattens out without difficulty. (See fig. 5.) 

 If the pimiento cheese is to be used in a short time, the wood-fiber 

 containers are especially recommended, as they are less expensive 

 than glass jars. If the cheese is marketed directly to the consumer, 

 the glass jars may be returned and used again. 



Fig. 5. — Filling jars with pimiento-cream cheese. 



The attachment for cream cheese is rectangular at its delivery end. 

 B}" its use the cheese may be molded into smooth, ribbonlike bands 

 which, as in the case of Xeufchatel cheese, ma}'^ be cut with a Avire 

 into pieces of the desired size. 



The cheese is delivered from the attachment on a canvas conveyer, 

 sui^ported b}' rollers, which turn with sufficient friction to cause the 

 plastic curd to be firmly pressed together as the cheese is automati- 

 call}?^ pushed forward. (See fig. 6.) The first cheese that passes 

 through the attachment often "frills"; that is, it presents an irregu- 

 lar surface, but later the difficultv be;'omes loss marked, and the 



