Philadelphia or Square Creams 277 
Philadelphia or square cream cheese.—This is a 
soft cheese growing in popularity in proximity to 
many of our larger markets. It resembles the Neuf- 
chatel, but is made of cream of varying degrees of 
richness and is put up in a different form. It is 
molded in flat, thin cakes 3x4 inches, in a flat tin 
mold, wrapped in parchment paper, and packed for 
shipment. Its manufacture is practically the same 
as Neufchatel, and, in fact, there is more or less 
confusion of nomenclature between the two, as well 
as a good deal of variation in fat content, some 
brands of Neufchatel having a higher fat content 
than some brands of square cream, and vice versa. 
Some of the older writers describe a cream cheese 
made by simply draining and lightly pressing in 
square blocks a thick cream obtained by setting milk 
in shallow pans, heating over water till the cream 
“erinkles,” and setting in a cool place for twelve to 
twenty-four hours. 
Limburger.—The Limburger is one of the varieties 
of cheese whose characteristics are due to specific 
fermentations brought into the cheese during the 
ripening process. These fermentations result in a 
well known putrefactive odor and pungent flavor. 
According to Monrad,* the manufacture of Limburger 
in America and Europe is not greatly different. Or- 
dinarily the cheese is made from whole milk, but 
frequently skimmed or partly skimmed milk is used. 
In Europe the copper kettle is commonly employed ; 
in America both the kettle and the ordinary rectan- 
*Cheese-making in Switzerland. Winnetka, Ill., 1896. 
