MANUFACTURE OF NEUFCHATEL AND CREAM CHEESE. 
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riecl by means of a cam^as conveyer, which is about 10 inches wide and 
12 feet long, to the place of wrapping. Along either side of the con- 
veyor are seated girls who dexterously remove, wrap, and replace the 
cakes of cheese. At the end of the conveyer the wrapped cakes are 
removed by a girl who places them in suitable boxes. 
Pimiento-cream, or pimiento-olive cream cheese is handled a little 
differently. The curd and pimiento peppers are first run through a 
meat chopper and are then ready to be sent through the molding 
machine. A cylindrical Neufchatel attachment in the shape of a 
tube sufficiently small to pass to the bottom of a 4-ounce glass jar is 
used for filling purposes. The curd is forced into the jars until they 
are completely filled, when they are scraped over the end of the at- 
tachment so as to give a smooth appearance to the surface of the 
end and leave few if any air spaces throughout the curd mass. Some- 
times the tops of the jars are leveled off by means of a milk cap. 
, Fig. 4. — Wrapping and packing Neufchatel cheese as it comes from the molding machine. 
METHODS OF PACKING. 
The cakes of Neufchatel and cream cheese are wrapped in tin or 
aluminum foil with parchment paper.' The foil when purchased is 
cut to the proper size and stamped with the desired brand and weight. 
The commercial life of the cheese may be considerably lengthened by 
skillful and careful wrapping. Each wrapper should be drawn se- 
curely about the cheese before it is placed in the wooden box (" flat ") 
in single layers, and each package should be well shaped and present 
a bright, attractive appearance. 
Cream cheese is packed a dozen in each box, but the Neufchatel 
cheese is marketed in boxes containing 1 or 2 dozen cakes, and 
sometimes 25, to the box. 
Often the cheese is shipped in tubs or cans from the factory to the 
distributing center before molding. Such a system reduces labor 
