Section I. Cheeses With Sour Milk Flavor Only (eaten Fresh).

(Soft cheeses 45 to 75% water) PAGE

1. Curdled by souring, Cottage cheese and its allies in America, many related varieties in Europe 90

2. Curdled by souring and rennet--the Neufchâtel group 95

a. Skim--Skim-milk Neufchâtel 105

b. Part skim to whole milk--American or Domestic Neufchâtel 106

c. With fat added--the cream cheeses of the Neufchâtel group (both American and European)--such as Cream, Gervais, Malakoffs, etc. 108