Young America and Neufchatel 273 
added to only a part of the milk, and two separate 
curds are manufactured simultaneously, and mixed 
together as they are put in the press, resulting in 
cheese of a mottled green color. 
Young America, picnics, pineapple, and truckle 
cheese.— These are names applied to various forms 
of small cheeses. The truckle and Young America 
cheeses in particular are small cheeses of the ched- 
dar or other common type, pressed in sizes of six 
to ten pounds weight. Picnics are somewhat larger 
and are usually pressed in 10-inch hoops and weigh 
from 20 to 25 pounds. They are usually soft and 
mild-flavored. The pineapple cheeses are pressed in 
shapes suggested by their name, and are generally 
made as firm and solid as possible. 
Neufchatel is a soft uncured cheese, made by coagu- 
lating milk with rennet, allowing the resulting curd 
to become mildly acid and then removing the sur- 
plus moisture by drainage and pressure, after which 
the curd is ground, salted, molded in small cylin- 
ders 1% inches in diameter by 2% inches long and 
wrapped first in thin parchment paper and then in 
tin foil. Good Neufchatel should be soft, smooth 
and melting in the mouth without “mushiness,” due 
to the retention of too much moisture. When properly 
made it can be subjected to very heavy pressure with- 
out losing its melting texture. Its flavor when 
fresh is simply the flavor of clean, mildly acid coagu- 
lated milk. The successful manufacture of Neuf- 
chatel depends upon securing both fine texture and, 
good flavor, for while, as a rule, these two qualities 
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