Philadelphia or Square Creams. 207 



Philadelphia or square cream cheese. — This is a 

 soft cheese growing in popularity in proximity to 

 many of our larger markets. It resembles the Nenf- 

 chatel, but is made of cream of varying degrees of 

 richness and is put up in a different form. It is 

 molded in flat, thin cakes 3x4 inches, in a flat tin 

 mold, wrapped in parchment paper, and packed for 

 shipment. Its manufacture is practically the same 

 as Neufchatel, and, in fact, there is more or less 

 confusion of nomenclature between the two, as well 

 as a good deal of variation in fat content, some 

 brands of Neufchatel having a higher fat content 

 than some brands of square cream, and vice versa. 



Some of the older writers describe a cream cheese 

 made by simply draining and lightly pressing in 

 square blocks a thick cream obtained by setting milk 

 in shallow pans, heating over water till the cream 

 "crinkles," and setting in a cool place for twelve to 

 twenty -four hours. 



Limlyurger. — The Limburger is one of the varieties 

 of cheese whose characteristics are due to specific 

 fermentations brought into the cheese during the 

 ripening process. These fermentations result in a 

 well known putrefactive odor and pungent flavor. 

 According to Monrad,* the manufacture of Limburger 

 in America and Europe is not greatly different. Or- 

 dinarily the cheese is made from whole milk, but 

 frequently skimmed or partly skimmed milk is used. 

 In Europe the copper kettle is commonly employed ; 

 in America both the kettle and the ordinary rectan- 



* Cheese-making in Switzerland. Winnetka, Ul., 1896. 



