10 



FARMERS BULLETIN 960. 



at a temperature as near 50° F. as possible until consumed. Under 

 favorable conditions it will keep in good condition for from 6 to 

 12 days. When cheese is kept a few clays at a temperature of 60° 

 to 70° F., it will become disagreeably sour. It is most palatable 



Fig. 4. — Salting and working the cheese. 



immediately after it is made, for then it is fresh, soft, and sweet. 

 When very cold, or after having been kept for some time, it does not 

 have so fine a flavor. 



C omhiTiatioTis with Neufchdtel and cream cheeses. — Finely chopped 

 pimiento peppers may be mixed with either' Neufchatel or cream 



