Soft Cheese 



27 



than 21/2 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 1/2%, 

 is sufficient but when the quick process is employed 10 or 25% 

 may be added. 



To give it a good appear- 

 ance for market, the cheese 

 is molded in little tin molds 

 very much like a quarter- 

 pound baking powder can 

 with open ends. The cylin- 

 drical roll of cheese is 

 wrapped in parchment paper 

 and tinfoil and is imme- 

 diately ready for consump- 

 tion. In an ice box it will 

 keep for a week or so. 

 Neufchatel cheese may be 

 made from whole milk or 

 from 16 to 20 lbs. out of 100 



partly 

 lbs of 



Molding Neufchatel Cheese 



-skimmed milk. The yield is 

 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, 21/)" x l^/i;" x 2" deep. These soft kinds of cheese 

 are often mixed with chopped peppers, olives or nuts and make 

 excellent sandwiches. 



Cured Soft Cheese. For Cream or Neufchatel Cheese, made for 

 curing, the curd is salted more than for fresh cheese, or the molded 

 cheese is rolled in salt. For a week or two it is placed in a curing 

 room on straw mats or the like where it ferments slightly before 

 being wrapped and packed for shipment. 



French Soft Cheese. The many forms of French soft cheese as 

 represented by the Brie, the Camembert, etc., are subjected to special 

 fermentations which give to each its peculiar flavor. Attempts have 



