NEUFCHATEL AND CREAM CHEESE: 

 FARM MANUFACTURE AND USE. 



CONTENTS. 



Page. 

 Chaxaeteristics of the Neufchatel group of 



cheeses 3 



The manufacture of Neufchatel and cream 



cheese 4 



Quahty of milk 4 



Clean utensils i 



Ripening the milk 4 



The use of starters 5 



Standardizing the milk 5 



Pasteurization 6 



Making t he cheese 6 



Cost of manufacture 15 



Cost of making cream cheese 15 



Cost of manufacture — Continued. 



Cost of making pimiento-oream cheese ... 16 



Cost of making Neufchatel cheese. 17 



Marketing... 17 



Returns from 100 pounds of milk 17 



Possibilities 17 



Keeping qualities of the cheese 18 



Equipment for making Neufchatel and cream 



cheese 18 



Summary of directions 23 



The use of Neufchatel and cream cheese in the 



diet 24 



CHARACTERISTICS OF THE NEUFCHATEL GROUP OF CHEESES. 



CHEESES of the Neufchatel group have been produced in the 

 United States ahiiost exclusively by a very few factories whose 

 methods were not readily available to the public and whose extensive 

 and high-priced equipment created the mistaken notion that it is not 

 practicable to make these cheeses except upon a factory scale. The 

 methods of manufacture of Neufchatel and cream cheese and their 

 modifications are, however, simple, and the equipment needed for 

 making them in small quantities is not elaborate ; therefore an excel- 

 lent opportunity is offered to produce at low cost a fresh, wholesome, 

 and attractive food for home use. Since Neufchatel and cream cheese 

 may be marketed upon a small scale, they often offer to dairymen an 

 exceptional opportunity for the disposal of surplus milk. 



The cheeses of this group are perishable, and their selling prices are 

 somewhat higher, pound for pound, than the harder cheeses. They 

 are coming more and more into common use, however, because, in 

 addition to their rich flavor and high nutritive value, they may be 

 used with other foods to form many appetizing dishes. When 

 cheeses of this group are to be sent to market, special, though inex- 

 pensive, equipment is necessary in order to obtain the greatest effi- 

 ciency of time and labor in molding them into marketable form. 



3 



