FARM DAIRYING 441 



cheese and then the whole mass is run through the food chopper. 

 In order to do this and to be sure that the texture will not be 

 salvy, the curd should be cold. 



A better color can be obtained if cheese color is added to the 

 milk from which the cheese is made, at the rate of 1 c.c. of color 

 to 30 lb. of milk. The color, which may be diluted with water 

 or milk, should be added after the starter is added but before 

 the rennet extract is put in. 



Yield. — The yield of pimento cheese will be a little more 

 than that of Neufchatel cheese, due to the added pimento ; but 

 there will be some loss of curd due to grinding. 



Marketing. — Pimento cheese may be molded in either the 

 Neufchatel or the cream cheese mold, and then wrapped in 

 parchment or tin foil. Put up in this way, however, it does not 

 keep very long. Many manufacturers are now putting the 

 cheese into glass jars with screw tops, which hold from 3 to 4 

 ounces. In such a package the cheese will keep much longer, 

 and the original package may be placed directly on the con- 

 sumer's table and used as long as the cheese lasts. The glass 

 jars are a little more expensive than the tin foil or the parch- 

 ment paper, but the added expense is made up by the longer 

 commercial life of the cheese. 



Qualities of pimento cheese. — Pimento cheese should have a 

 distinct but clean pimento flavor, with a biting taste. It 

 should have a soft, but not salvy, texture, so that it can be 

 evenly spread on bread and crackers. There should be no free 

 whey dripping from the cheese. 

 Club cheese. 



Club cheese is known by a variety of names and is manu- 

 factured by many different methods. It is made largely from 

 checfdar cheese, so that it is especially liked by persons who 

 like the cheddar flavor or a strong cheese flavor. It has a soft 

 texture so that it spreads easily, and is therefore much used for 

 sandwiches. 



