442 MANUAL OF MILK PRODUCTS 



Method of manufacture. — As stated already, there are many 

 different methods of making club cheese, one method being 

 as follows : 



Well ripened or old cheddar cheese is ground in a food chopper 

 and butter is mixed with it. The older the cheddar cheese, the 

 stronger will be the flavor of the club cheese. Cheese and butter 

 of good flavor should be used. The amount of butter to be 

 used will depend on the amount of moisture in the cheese and 

 the length of time the cheese is to be kept. If the cheese is 

 dry, more butter should be put in, in order to make the texture 

 soft ; but if the cheese is to be kept for a long time, too much 

 butter is likely to make it become rancid. Usually 1 lb. of 

 butter to 8 or 10 lb. of cheese is sufficient. 



In order to do away with all lumps in the texture, it is some- 

 times necessary to run the mixed cheese and butter through 

 the food chopper a second time. While all lumps must be 

 worked out of the cheese, care should be taken not to work 

 the cheese so much that it will become salvy and sticky. 



Usually a little pepper is added, to give the cheese a biting 

 taste. Some manufacturers add a great variety of substances, 

 but these are not necessary and destroy the flavor of the cheese. 



Marketing. — Club cheese may be wrapped in tin foil or put 

 up in air-tight glass jars. The latter practice, while more 

 expensive, has the advantage of making the cheese keep longer ; 

 but for local trade tin foil is just as satisfactory .as glass. In 

 filling the glass care must be taken not to leave any air spaces 

 between the cheese and the glass, as this is likely to cause the 

 cheese to mold. A glass jar can be filled and air spaces pre- 

 vented by first smearing a very thin layer of cheese over the 

 glass. • 

 Summary. 



1. There is nothing in connection with the manufacture of 

 soft cheeses which after a few trials the average cheese-maker 

 cannot master. 



