NEUFCHATEL AND CREAM CHEESE. 11 



cheese at the time of salting. Such cheese has a mild though pro- 

 nounced flavor and is very popular for sandwiches and salads. The 

 pimientos seem to have a certain preservative effect and tend to 

 cover up " off flavors " that may develop. About 1 pound of the 

 chopped pimientos is added to 12 pounds of cheese, or about one- 

 half pound for the cheese from 30 pounds of milk. 



While there are numerous other cream -cheese combinations, there 

 are two that are worthy of especial note — olive-pimiento cream and 

 Roquefort cream cheese. Both of these flavoring ingredients should 

 be added at the rate of 1 part to 10 parts of cream cheese. When 

 Roquefort cheese is uniformly incorporated with cream cheese it 

 gives to the combination a rich and pleasing flavor very similar to 

 Roquefort cheese, though milder. 



Molding. — Cheese for home consumption need not be molded. 

 When marketed a special device is necessary in order to shape the 

 cheese into a commercial package. Neufchatel, cream, and pimiento 

 cheeses require a special style of package. While there are numerous 

 devices for molding, many of them are not suited for meeting market 

 demands. As a result of considerable experimenting the attach- 

 ments described below were devised to fit the ordinary food chopper 

 and proved to be very satisfactory for handling the several kinds 

 of cheese. 



For molding small quantities of cheese the following equipment is 

 desirable: (See figs. 8 to 12.) 



1. A food chopper. 



2. A hopper. 



3. Two molding attachments for chopper. 



4. A cheese conveyer. 



5. A cheese cutter. 



When used for molding, both the knives and the plate should be 

 removed from the chopper ; otherwise the cheese will go through with 

 great difficulty. The cheese hopper is a boxlike arrangement clamped 

 to the top of the food chopper to prevent the scattering of particles 

 of cheese upon the worktable. The cheese is poured into the hopper 

 at short intervals, since it is not advisable to keep the hopper more 

 than half full, or the feed screw will not force the cheese so readily 

 through the hopper. If the hopper is full the cheese may become 

 too " gummy " and will not only be difficult to force through the chop- 

 per, but will adhere to the long-handled spoon used to push the lumps 

 of curd into the machine. It is advisable to use a spoon in order to 

 keep one corner of the hopper free of the cheese and, by allowing 

 the escape of air, facilitate the grinding of the cheese. 



The lips of the molding attachment are fastened to the chopper 

 by means of a ring. The attachment for molding Neufchatel cheese 

 is cylindrical and is about 1^ inches in diameter at its delivery end. 



