Young America and Neufchatel. 203 



to only a part of the milk, and two separate curds 

 are manufactured simultaneousl3% and mixed together 

 as they are put in the press, resulting in cheese of 

 a mottled green color. 



Young America, picnics, pineapple, and truckle 

 cheese. — These are names applied to various forms 

 of small cheeses. The truckle and Young America 

 cheeses in particular are small cheeses of the Ched- 

 dar or other common type, pressed in sizes of six 

 to ten pounds weight. Picnics are somewhat larger 

 and are usually pressed in 10 -inch hoops and weigh 

 from 20 to 25 pounds. They are usually soft and 

 mild -flavored. The pineapple cheeses are pressed in 

 shapes suggested by their name, and are generally 

 made as fii'm and solid as possible. 



Neufchatel is a soft uncured cheese, made by coagu- 

 lating milk with rennet, allowing the resulting curd 

 to become mildly acid and then removing the sur- 

 plus moisture by drainage and pressure, after which 

 the curd is ground, salted, molded in small cylin- 

 ders 1% inches in diameter by 2% inches long and 

 wrapped first in thin parchment paper and then in 

 tin foil. Good Neufchatel should be soft, smooth 

 and melting in the mouth without "mushiness," due 

 to the retention of too much moisture. When properly 

 made it can be subjected to very heavy pressure with- 

 out losing its melting texture. Its flavor when 

 fresh is simply the flavor of clean, mildly acid coagu- 

 lated milk. The successful manufacture of Neuf- 

 chatel depends upon securing both fine texture and 

 good flavor, for while, as a rule, these two qualities 



