1910.] Brie, Pont l'Eveque and other Soft Cheese. 457 



greasy cheese, which rapidly becomes rancid. If it is neces- 

 sary to salt the cheeses, the salt should be added to the 

 cream, about 1 oz. to each gallon of cream usually being 

 sufficient. 



These cheeses realise 4s. 6d. per dozen wholesale, or 6<i. 

 each retail. 



Single-Cream Cheese. — A very good cream cheese of poorer 

 quality, but having more of a cheesy flavour, can be manu- 

 factured from cream containing from 25 to 30 per cent, of 

 fat; many persons prefer this type of cream cheese. In this 

 case also the cream must be cooled to 65 0 F., and three of 

 four drops of rennet per gallon together with a little starter 

 should be added immediately the cream is cooled, when the 

 whole is left for eight or twelve hours before draining. If 

 necessary, salt may be added to the cream at the same time as 

 the rennet. With a cream that has been coagulated, it is neces- 

 sary to use a ladle with which to lift out the curd into the 

 cloth. The after methods of preparation and moulding are the 

 same as those already described for double-cream cheese. 



The single-cream cheeses can be sold at a lower price, as 

 they contain a fair proportion of casein ; the wholesale price 

 is usually 3s. 9c?. per dozen, or $d. each retail. 



Cheeses of whatever quality will always be of uniform 

 condition and flavour if made as described. The essentials 

 necessary for the production of prime quality cream cheeses 

 are : — (1) A sweet cream carefully cooled and prepared, and 

 ripened at a low temperature; (b) the addition of salt to the 

 cream and not to the finished curd; (c) the use of fine dry 

 cloths in which to drain off the superfluous moisture ; (d) to 

 have the cream spread out in a layer of not more than 

 1 or 1 J ins. deep in the draining form ; (e) slight pressure 

 during the first stages, increasing gradually to not more than 

 , 14 lb. 



Neatly printed wrappers should also be used, and if the 

 ] cheeses are sold wholesale they should be packed in wood 

 pulp boxes holding half a dozen each. It must always be 

 remembered that cream cheeses are particularly liable to 

 become tainted, and hence care should be taken to have 

 all cloths clean and draining forms and boxes made of 

 materials that will not taint the cheeses. 



K K 



