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UNIVERSITY OF CALIFORNIA EXPERIMENT STATION 



temperature of the draining room should be about 60 F. In some cases the cheese 

 may be sufficiently dry after draining for this period, but ordinarily it is necessary 

 to put it under a light pressure after draining in order to remove the excess moist- 

 use. This can be done by tying the top of the draining cloth close to the curd 

 and placing it between two boards with one or two bricks for pressure. The 

 ordinary Frazer cheese hoop and a follower which can be purchased from any 



Fig. 8. Goat brought from Guadaloupe Island. 



(Courtesy of E. W. Patrick, Pasadena, Cal.) 



dairy supply house is very convenient for pressing the cheese. After pressing 

 over night the curd should be sufficiently dry. The curd is removed from the 

 cloth and mixed with salt at the rate of two ounces of salt to ten pounds of curd. 

 The salt may be mixed more evenly if the curd is first run through a food grinder. 

 After salting, the cheese should be thoroughly mixed and again run through a 

 food grinder to give it a smoother grain. 



A good Neufchatel cheese should have a mild, clean flavor and the texture 

 should be smooth and buttery. The moisture should be between 55 and 60 per 



