Young America and Neufchatel. 195 
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, pineapple, 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 cheddar or other common 
type, pressed in sizes of six to ten pounds weight. 
The pineapple cheeses are pressed in shapes sug- 
gested by their name, and are generally made as 
firm and solid as_ possible. 
American Neufchatel cheese.—This is a soft cheese, 
made in imitation of the imported Neufchatel, as 
follows: The room in which the cheese is made 
must have a uniform temperature of 70° F., night 
and day. The milk, pure, sweet and well aér- 
ated, is warmed to 82° F., and 2% ozs. of com- 
mercial rennet extract added per thousand pounds of 
milk. The rennet is stirred into the milk with a 
circular motion for ten minutes. The vat is then 
covered and the milk allowed to stand until the curd 
has formed and so shrunken that about half an inch 
of whey covers the curd. The curd is then removed 
and placed in cloth strainer bags until the whey 
has drained off. It is then pressed for twenty-four 
hours. When taken from the press it is worked 
and kneaded until it is of a homogeneous texture. 
During the working 174 per cent of salt is added. 
It is then molded in small round tin molds, 224 
inches long by 1% inches in diameter, and wrapped 
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