126 THE STORY OF MILK 



on the follower. The cheese is turned a few times and 

 the next day it is taken out of the mold and placed on 

 the salting table. The salting is done by rubbing the 

 cheese on all sides with salt which penetrates the curd 

 and draws out moisture. This is repeated for 3 days 

 and the cheese is then left to cure, being washed and 

 wiped off every week to prevent molding. 



Brick cheese is" shipped one or two months old. It 

 is wrapped in paper and packed twenty in a box. 



Munster Cheese is very much the same as Brick 

 except for the form, it being round, molded in a per- 

 forated tin hoop instead of the box used for Limburger 

 and Brick. 



SOFT RENNET CHEESE 



The soft cheese made with rennet may be classified 

 as fresh and cured. 



Neufchatel. — The fresh soft cheese of the Neufchatel 

 or Creavi Cheese type is easily made and may be pro- 

 duced in any house from a small quantity of milk. The 

 milk is set at a comparatively low temperature^ usually 

 72° F., with very little rennet, just enough to coagulate 

 the milk in about eighteen hours. During that time a 

 slight acidity develops in the milk. When it is firmly 

 curdled it is carefully dipped on to cheese-cloth sus- 

 pended on a frame, or into cotton bags where it drains 

 overnight. 



To make the cheese quickly a starter is sometimes 

 used and more rennet employed. The milk is heated 

 to 80° F., 25% starter and 73^2 c.c. of rennet extract, 

 or one rennet tablet per hundred pounds of milk, are 

 added and the milk curdles in about 30 minutes. 



After draining for a few hours the curd is gently 



