180 MARKET DAIRYING 
Neufchatel cheese yields from 18 to 20 pounds per 
too pounds of milk. 
CREAM CHEESE. 
Cream cheese is made from milk containing about ten 
per cent butter fat; that is, milk reinforced with cream. 
Like Neufchatel cheese, this cheese may be made with 
and without starter, and the processes are the same as 
with Neufchatel cheese, except that it will be found ad- 
vantageous to have the temperature from three to five 
degrees higher. Much butter fat is saved when making 
cream cheese by the starter method. Cream cheese is 
molded in rectangular forms, 114x2'%4x234 inches, hold- 
ing about one-quarter of a pound. These packages us- 
ually retail at ten cents each. 
CLUB CHEESE. 
Another kind of cheese that is very much relished and 
that can be made by anyone, is known as “club” or 
“potted” cheese. The method of making this cheese is 
as follows: Grind up with an ordinary meat grinder five 
pounds of old, well-ripened cheddar cheese of good fla- 
vor, and mix this with one pound of good butter. The 
mixing is easily accomplished with a bread mixer. The 
mixing should be continued until the cheese has a uni- 
form consistency, free from lumps. Running the mix- 
ture through the grinder a second time and working it 
with the hands will assist in reducing the lumps. This 
cheese can be packed in small tin-top jelly tumblers, cov- 
ering the top of the cheese with parchment paper. This 
makes an exceedingly palatable cheese which retails, as 
a rule, at forty cents a pound. The cheese may also be 
packed in the same manner as Neufchatel. 
