Cheese making. 



^n 



with a mixture of linseed oil and annatto, which gives 

 them a deep orange color. These cheeses are now largely 

 made in this country and are sold for about one dollar 

 each at retail. They are made in precisely the manner 



described, and are not *to be distinguished from the Hol- 

 land made cheeses in flavor or appearance. 



The Neufchatel Cheese is an exceedingly popular 

 small cheese in the markets of our large cities. It is the 

 American imitation of the French Neufchatel. The 

 best of these cheeses are made and ripened with great 

 care. They are usually made from whole milk, which 



