196 Milk and Its Products. 
first in paper and then in tin foil, when it is ready 
for sale. Carefully made in this way, it will keep 
for two to four weeks, according to the amount of 
moisture it contains. 
Philadelphia cream cheese. — This is a soft cheese 
growing in popularity in proximity to many of our 
larger markets. It resembles the Neufchatel, but is 
made of cream, and is put up in different form. The 
details of its manufacture are as follows: The tem- 
perature of the room is quite as important as in the 
manufacture of Neufehatel, and should be uniformly 
75° F. The milk is warmed to 70° F. and run 
through a separator, taking out 50 per cent as 
cream. This cream is heated to 84° F., and 4% 
ozs. of rennet extract added per thousand pounds of 
eream. The rennet is stirred in with a cireular mo- 
tion for fifteen minutes, after which it is allowed to 
stand until whey ean be seen around the sides of 
the vat. It is then drained, pressed and worked 
in the same way as Neufchatel, except that twenty 
hours’ pressing is sufficient, and more salt (3 per 
eent) is used. It is molded in fiat, thin cakes 3x4 
inches, in a flat tin mold, wrapped in parchment 
paper, and packed for shipment. 
Some of the older writers describe a vream cheese 
made by simply draining and lightly pressing im 
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. 
Linburger.—The Limburger is one of the varieties 
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