Part 1

NEUFCHÂTEL AND CREAM CHEESE: FARM MANUFACTURE AND USE

K. J. MATHESON and F. R. CAMMACK Of the Dairy Division

FARMERS’ BULLETIN 960 UNITED STATES DEPARTMENT OF AGRICULTURE

Contribution from the Bureau of Animal Industry JOHN R. MOHLER, Chief

Washington, D. C. July, 1918

Show this bulletin to a neighbor. Additional copies may be obtained free from the Division of Publications, United States Department of Agriculture

WASHINGTON: GOVERNMENT PRINTING OFFICE: 1918

Neufchâtel cheese is named after the town of that name in northwestern France. Cream cheese is usually made from milk having about 6 per cent fat, while Neufchâtel is made from ordinary 4 per cent milk. Cream cheese is also marketed in a number of combinations or flavorings, a popular form containing pimiento peppers.

This group of soft cheeses can be made with little trouble and at small expense for equipment. Although now largely produced in factories, they can be manufactured at home for family use. Frequently also the surplus milk of a small dealer can be marketed advantageously as Neufchâtel, cream, or pimiento-cream cheese.

While these varieties of soft cheese are highly regarded, their real food value is often unappreciated. When served alone or in any one of a multitude of dishes they are palatable and appetizing as well as nourishing.

NEUFCHÂTEL AND CREAM CHEESE: FARM MANUFACTURE AND USE.

CONTENTS.

Page.

Characteristics of the Neufchâtel group of cheeses 3 The manufacture of Neufchâtel and cream cheese 4 Quality of milk 4 Clean utensils 4 Ripening the milk 4 The use of starters 5 Standardizing the milk 5 Pasteurization 6 Making the cheese 6 Cost of manufacture 15 Cost of making cream cheese 15 Cost of making pimiento-cream cheese 16 Cost of making Neufchâtel cheese 17 Marketing 17 Returns from 100 pounds of milk 17 Possibilities 17 Keeping qualities of the cheese 18 Equipment for making Neufchâtel and cream cheese 18 Summary of directions 23 The use of Neufchâtel and cream cheese in the diet 24

CHARACTERISTICS OF THE NEUFCHÂTEL GROUP OF CHEESES.

Cheeses of the Neufchâtel group have been produced in the United States almost exclusively by a very few factories whose methods were not readily available to the public and whose extensive and high-priced equipment created the mistaken notion that it is not practicable to make these cheeses except upon a factory scale. The methods of manufacture of Neufchâtel and cream cheese and their modifications are, however, simple, and the equipment needed for making them in small quantities is not elaborate; therefore an excellent opportunity is offered to produce at low cost a fresh, wholesome, and attractive food for home use. Since Neufchâtel and cream cheese may be marketed upon a small scale, they often offer to dairymen an exceptional opportunity for the disposal of surplus milk.

The cheeses of this group are perishable, and their selling prices are somewhat higher, pound for pound, than the harder cheeses. They are coming more and more into common use, however, because, in addition to their rich flavor and high nutritive value, they may be used with other foods to form many appetizing dishes. When cheeses of this group are to be sent to market, special, though inexpensive, equipment is necessary in order to obtain the greatest efficiency of time and labor in molding them into marketable form. An expenditure of from $10 to $25 will provide proper equipment for handling the cheese from several hundred pounds of milk. Such equipment should enable the dairyman to make and market cheese directly to the consumer at less cost and in fresher condition than that shipped from a more distant point. The fact that fresh cheese can be obtained readily will tend to increase its consumption.

THE MANUFACTURE OF NEUFCHÂTEL AND CREAM CHEESE.

In this bulletin the production of the Neufchâtel group of cheese is considered from two points of view, (1) for home consumption and (2) for marketing on a small scale.

QUALITY OF MILK.

The quality of milk is the first consideration in the production of good Neufchâtel or cream cheese. Milk which is sour or has undergone any abnormal fermentation should not be used. By the use of fresh, unripened milk without any perceptible change in the acidity, the normal fermentations which are necessary for cheese of high quality can be controlled. Milk for cheesemaking should not be allowed to absorb any odors or taints, and the garlic flavor, especially, should be guarded against.

CLEAN UTENSILS.

Cleanliness of utensils is another essential in producing cheese of high quality. The following system is advised in washing milk and cheese utensils:

1. After using, rinse with cold water.

2. Wash with hot water to which a washing powder has been added. Always use a brush.

3. Rinse in hot water at a temperature above 150° F.

4. Steam or immerse in boiling water for five minutes.

5. Do not dry the utensils with a cloth but place them in a clean place free from dust.