NEUFCHATEL CHEESE is named after the town 

 of that name in northwestern France. Cream 

 cheese is usually made from milk having about 6 

 per cent fat, while Neufchatel is made from ordinary 

 4 per cent milk. Cream cheese is also marketed in a 

 number of combinations or flavorings, a popular 

 form containing pimiento peppers. 



This group of soft cheeses can be made with little 

 trouble and at small expense for equipment. Al- 

 though now largely produced in factories, they can 

 be manufactured at home for family use. Fre- 

 quently also the surplus milk of a small dealer can 

 be marketed advantageously as Neufchatel, cream, 

 or pimiento-cream cheese. 



While these varieties of soft cheese are highly re- 

 garded, their real food value is often unappreciated. 

 When served alone or in any one of a multitude of 

 dishes they are palatable and appetizing as well as 

 nourishing. 



