CHEESE 



127 



pressed for a similar time. When the whey is fairly 

 well expelled, the curd is kneaded or run through a meat 

 cutter with a little salt, not more than 23/2 oz. to 10 lbs. 

 of curd. The outfit and the manipulation is essentially 

 the same as described under Cottage cheese. 



A superior quality is obtained by pasteurizing the 

 milk and if that is done a pure culture starter should 

 always be used. If the slow setting method is used a 

 very small amount of starter, say 3^%, is sufficient, but 

 when the quick process is employed 10% to 25% may be 

 added. 



To give it a good appearance for market, the cheese 

 is molded in little tin molds very much like a quarter- 

 pound baking powder 

 can w^ith open ends. 

 The cylindrical roll 

 of cheese is wrapped 

 in parchment paper 

 and tinfoil and is im- 

 mediately ready for 

 consumption. In an 

 ice box it will keep 

 for a week or so. 

 Neuf chatel cheese 

 may be made from 

 whole milk or partly- 

 skimmed milk. The 

 100 lbs. of milk. 



Cream Cheese is usually made in the same way. A 

 mixture of cream and milk containing about 10% 

 butter-fat is used, though sometimes the cream is not 

 added until the time of salting. The mold is square, 

 2J^'' X 1}^'^ X 2'^ deep. These soft kinds of cheese are 



Molding Neuf chatel cheese 



yield is from 16 to 20 lbs. out of 



