MANUFACTURE OF NEUFCHATEL AND CREAM CHE] 



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riecl by means of a canvas conveyer, which is about LO inches wide and 

 12 feet long, to the place of wrapping. Along cither side of I he COB 

 veyer are seated girls who dexterously remove, wrap, and replace i he 

 cakes of cheese. At the end of the conveyer the wrapped cakes are 

 removed by a girl who places them in suitable boxes. 



Pimiento-cream, or pimiento-olive cream cheese is handled a Little 

 differently. The curd and pimiento peppers are first run through a 

 meat chopper and are then ready to be sent through the molding 

 machine. A cylindrical Neufchatel attachment in the shape of a 

 tube sufficiently small to pass to the bottom of a 4-ounce glass jar is 

 used for filling purposes. The curd is forced into the jars until they 

 are completely filled, when they are scraped over the end of the at- 

 tachment so as to give a smooth appearance to the surface of the 

 end and leave few if any air spaces throughout the curd mass. Some- 

 times the tops of the jars are leveled off by means of a milk cap. 



Fig. 4. — Wrapping and packing Xeufchatel cheese as it comes from the molding machine. 



METHODS OF PACKING. 



The cakes of Neufchatel and cream cheese are wrapped in tin or 

 aluminum foil with parchment paper. The foil when purchased is 

 cut to the proper size and stamped with the desired brand and weight. 

 The commercial life of the cheese may be considerably lengthened by 

 skillful and careful wrapping. Each wrapper should be drawn se- 

 curely about the cheese before it is placed in the wooden box ( ; * flat ") 

 in single layers, and each package should be well shaped and present 

 a bright, attractive appearance. 



Cream cheese is packed a dozen in each box, but the Neufchatel 

 cheese is marketed in boxes containing 1 or 2 dozen cakes, and 

 sometimes 25, to the box. 



Often the cheese is shipped in tubs or cans from the factory to the 

 distributing center before molding. Such a system reduces labor 



