94 



UNIVERSITY OF CALIFORNIA EXPERIMENT STATION 



Cheese. Considerable amounts of cheese are made from goats' 

 milk in Switzerland, France, and other European countries. Such 

 cheese as Mont d'Or, Fromage de St. Marcellin, Neufchatel, and St. 

 Claude are usually made by combining some goats' milk with cows' 

 milk. Neufchatel cheese has been made on a commercial scale in this 

 state ; the following directions are given for its manufacture : 



Fig. 6. Anglo-Nubian buck Banzai Ben Hur. 



(Courtesy of Dr. R. J. Gregg, Lakeside, Cal.) 



NEUFCHATEL CHEESE 



Neufchatel cheese can be made from either goats' or cows' milk, but the 

 former usually makes a smoother, closer-grained cheese. Good, sweet whole milk 

 from morning's and night's milking should be set in the evening. The milk may 

 be either raw or pasteurized, but pasteurization will insure a more uniform cheese 

 as well as kill all pathogenic organisms. For pasteurization, the milk should be 

 heated to 143 F. and held at this temperature for twenty-five minutes, after which 

 it is cooled to the setting temperature. (It may be started in the morning, but by 

 setting at night the different steps in the process may be handled in the daytime.) 

 It is convenient to set the milk in five-gallon shotgun cans. The milk should 

 be tempered to about 70 F. The setting temperature will depend largely upon 

 the air temperature and the apparatus available for holding constant temperature. 



