182 MARKET, DAIRYING 
cheddar, and consists principally of albumen. The whey 
is ripened to 0.3 per cent acidity, either naturally or 
by the addition of sour whey. It is then heated to 165° 
to 175° F., usually by turning live steam directly into 
it. It is now allowed to stand undisturbed a few min- 
utes when the fat may be skimmed off. After the re- 
moval of the fat, enough sour whey is added to bring 
the acidity to 0.4 per cent. It is now further heated 
with live steam until the temperature has reached as 
near 212° F. as possible. The albumen now slowly 
rises to the surface in a flaky condition and is skimmed 
off. Salt is applied at the rate of about 114 ounces per 
10 pounds of curd. 
This cheese has a tendency to dry out, which is pre- 
vented by keeping it packed in stone jars and covering 
it with whey. It is usually marketed in small quantities 
wrapped in parchment paper. 
Some prefer this cheese treated with cream. 
PIMENTO CHEESE. 
Pimento cheese is American Neufchatel cheese treated 
with ground red peppers. Usually from one-fourth to 
one-half pound of the pepper is used per ten pounds of 
Neufchatel cheese. The peppers are ground up fine 
by running them through a meat mincing machine after 
which they are thoroughly mixed with the cheese. 
Pimento cheese is very popular with those who like 
spicy foods. It is packed in the same manner as Neuf- 
cl.atel cheese. 
