Part 2

The standard Neufchâtel package is cylindrical, about 1½ inches in diameter by 2½ inches long, and weighs about 2½ ounces net. Standard packages of cream cheese are about 3 by 2 inches and 1 inch thick, and have a net weight of about 3 ounces. The pimiento cheese is marketed in 3 or 4 ounce glass jars, each packed full and covered with a disk of paraffined paper and screw cap.

COST OF MANUFACTURE.

When made upon a small scale the cost of the various items of making these kinds of cheese for market purposes is difficult to ascertain. The cost of manufacturing them on a farm scale would probably be quite different from the cost of manufacturing them on a factory scale. The figures given are based upon the use of 200 pounds of 4 per cent milk, valued at $2.40 a hundredweight, which is made into cheese twice weekly with equipment costing about $25. The cost of the equipment depends, of course, upon that already available and that which may readily be improvised. Under average conditions the approximate cost of the various items of expense involved in making the three kinds of cheese is enumerated as follows:

COST OF MAKING CREAM CHEESE.

With 200 pounds of 4 per cent milk a dairyman should be able to make 24 pounds of cream cheese, and with the skim milk 12 pounds of cottage cheese in addition. At present cream cheese is marketed in 3-ounce packages. Figuring conservatively, the yield from 200 pounds of milk, then, would be about 120 packages of cream cheese and 12 pounds of cottage cheese. Assigning a value of 6 cents a pound for the latter, and subtracting the amount received for it, the cost of the milk used for cream cheese would be reduced from $4.80 to $4.08. The cost of milk for each package of cream cheese, then, would be $0.034.

The cost of special equipment necessary for handling the cheese may be proportioned as follows:

1 food chopper $8.50 6 shotgun cans 5.10 6 drain racks 4.50 2 molding attachments 2.00 1 carrier 1.25 1 thermometer .60 1 hopper .50 1 cheese cutter .50 6 yards of cloth for draining .75 1 pail .85 1 agitator or stirrer. .25 2 spoons, long-handled .20 ----- 25.00

A good food chopper should last 10 years, a drain rack 5 years, and a shotgun can about 3 years. Figuring a yearly depreciation of about 20 per cent, the depreciation charges would be $5. The interest at 6 per cent on the investment would be $1.50, and the interest and depreciation charges per cheese would be 1/12000 of $6.50, or $0.00054.

The labor would require half an hour to pasteurize the milk, about 1½ hours to make the cheese, and another half hour to mold it, or about 2½ hours, actual time for the various operations. However, while in pressing it would require but a few minutes to handle the cheese, the entire pressing operations would extend over several hours. It is assumed, therefore, that the time not used in working with the cheese could be utilized in some other manner. The total labor charge would be 50 cents, figuring labor at 20 cents an hour. The labor charges would then be 1/120 × 50, or $0.00416 for each cheese.

Figuring the cost of pasteurization and separation as 1 cent a gallon, the charge for each cheese would be $0.00192. It would require about 50 pounds of ice for the 24 pounds of cheese, which would make the ice cost about $0.00016. Figuring the rennet at $10 a gallon and the salt at 1 cent a pound, the charge would be $0.00005, and $0.004 for tin foil at 90 cents a pound:

Milk $0.03400 Interest and depreciation .00054 Labor .00416 Pasteurization and separation .00192 Ice .00016 Salt and rennet .00005 Tin-foil wrapping paper .00400 -------- Per cheese 0.04483

COST OF MAKING PIMIENTO-CREAM CHEESE.

Pimiento-cream cheese is made practically the same as cream cheese, with the single exception that pimiento peppers are added. The cheese is usually marketed in 4-ounce glass jars, which may be obtained in gross lots for about 2 cents each. Pimiento peppers cost about 40 cents a pound and are added to the cheese at the rate of 1 pound to from 10 to 20 pounds of curd, as some people prefer a higher proportion of the peppers. The figures given are on the basis of 1 pound of peppers to 12 pounds of cheese. The labor charge will be somewhat greater for pimiento cheese than for cream cheese; the labor charges are figured at 3½ hours instead of 2½, as in the case of cream cheese. There would then be a yield of 26 pounds of cheese, costing $4.08. When pimiento cheese is produced under the conditions outlined the cost for each jar may be summarized as follows:

Milk $0.03457 Interest and depreciation .00055 Labor .00593 Pasteurization and separation .00196 Ice .00016 Salt and rennet .00005 Glass jar .02000 Peppers .00666 ------- Per jar .06988

COST OF MAKING NEUFCHÂTEL CHEESE.

Figuring a yield of 15 pounds of cheese per 100 pounds of milk and each package weighing 2½ ounces, the cost of making one Neufchâtel cheese may be summarized as follows:

Milk $0.02500 Depreciation and interest .00033 Ice .00013 Labor .00260 Pasteurization .00120 Salt and rennet .00005 Tin-foil wrapping paper .00400 ------- Per cheese .03331

MARKETING.

Neufchâtel, cream, and pimiento-cream cheeses are sold by the box. The wholesale price of a cheese is usually 2 or 3 cents less than the retail price. Cream cheese retails for about 15 cents a package, Neufchâtel for 7 cents, and pimiento cream at 15 cents a jar.

RETURNS FROM 100 POUNDS OF MILK.

Upon the basis of the calculated cost of manufacturing and at current prices for the cheese, the following returns should be obtained per 100 pounds of 4 per cent milk, viz, for cream cheese $9, for Neufchâtel $8.40, and for pimiento cream $8.85. After subtracting the estimated cost of making the cheese from 4 per cent milk, valued at $2.40 a hundredweight, there should be a net profit of $6.14 for cream cheese, $6.22 for Neufchâtel, and $4.45 for pimiento cream. Rent and cost of marketing are not considered.

POSSIBILITIES.

The desirability of making these varieties of cheese upon a small scale and successfully marketing them depends upon the skill of the maker and his ability to obtain a direct and ready market for his product. When cheese is made and delivered once or twice a week, a dairyman is in far better position to serve the public by selling a perfectly fresh product than the larger manufacturers, working at a distance, who are obliged to dispose of their cheese several days after it is made, and who must pay the additional expense of boxing and shipping. If the cheese is marketed directly upon a small scale it is not necessary to put it into the flat boxes, as is the case if it is handled commercially. The cheeses may be disposed of satisfactorily by placing them in one large box and piling one cheese upon another. When cheese of this type is delivered upon a milk route the use of a special box provided with two compartments, one for ice and the other for cheese, is advisable during the warm periods of the year. Pimiento-cream cheese, because of its keeping quality, is particularly adaptable to small-scale operations. When sold in glass jars it is sold as readily as the product of the larger manufacturers. With a direct outlet, arrangements may be made to use the jars again and thereby reduce the cost of marketing.

When suitably situated it should be practicable for many dairymen to supply cheese to a neighboring town at good prices for their milk and extra trouble. It should be especially feasible for the milk dealer to dispose of his surplus milk in the form of cheese; in fact, in some cases for some of these kinds of soft cheese he would receive as much as or more than for the milk. By beginning in a small way the milk dealer should be able to develop a trade in fancy cheeses, such as cottage, Neufchâtel, cream, and pimiento cream, and by selling direct to the consumer he could compete successfully with larger manufacturers.

KEEPING QUALITIES OF THE CHEESE.

When wrapped in foil and put into a cold place immediately after making, cream and Neufchâtel cheeses should keep from 6 to 12 days without developing objectionable flavors; usually cream cheese seems to keep somewhat better than Neufchâtel. If pimiento-cream cheese is placed in the customary jars and held at 50° F. or below, it should be still palatable at the end of a month. These products develop a sourish taste rather quickly when held at a high temperature. The temperature, therefore, is by far the most important factor concerned in regulating the keeping qualities of the cheese. There may be considerable variation in both the salt and water content of the cheese without causing much deterioration.

EQUIPMENT FOR MAKING NEUFCHÂTEL AND CREAM CHEESES.

Little equipment is needed for making these cheeses for home consumption, and many satisfactory substitutes may be found for that mentioned. When the cheese is marketed on a large scale a greater outlay is desirable in order to handle it efficiently.

_Floating dairy thermometer._--The use of a reliable and accurate thermometer is imperative if uniform results are to be obtained. A thermometer of this kind is not expensive, and when not in use should always be kept in the case.

_Starter bottles._--Pint milk bottles, which may be covered with glass tumblers, are needed for holding the starter, although the size of the containers depends, of course, upon the quantity of cheese made. Pint fruit jars also can be used; and may be covered with bowls.

_Shotgun cans._--These cans are usually 9 inches in diameter, 20 inches high, and hold about 4 gallons of milk. For work on a small scale a 10-quart, heavily tinned or enameled pail may be used satisfactorily.

_Rennet and pepsin._--Commercial liquid rennet and powdered pepsin have been found to be satisfactory curdling agents. Fresh junket tablets also produce good results.

_Milk agitator._--A stirrer is desirable to cause a uniform distribution of rennet or starter and to aid in preventing a too rapid rising of the cream. A long-handled spoon may be used if only a small quantity of cheese is made.

_Draining rack._--The rack shown in figure 1 is rectangular, 13 inches wide, 36 inches long, and 10 inches deep. The corner posts extend 1½ inches beyond the strips at top and bottom, with the top rounded, so that a ring may fit over them. The bottom slats fit loosely into notches and are removable for washing purposes. The materials required are 4 corner posts 1½ by 1½ by 10 inches, 9 strips 1 by ⅜ by 36 inches, and 6 strips 1 by ⅜ by 12¼ inches, notched to receive bottom slats, all made of pine. A cloth is fastened upon each frame and the contents of one can poured upon each cloth. For small-scale operations an orange crate or a boiler or pail may serve the same purpose.

_Drain cloth._--Unbleached cotton sheeting is recommended for this purpose. A fine-meshed cloth gives strength and aids in preventing losses of fat and casein. The size of the cloth depends upon the nature of the draining rack. Each cloth should be 45 inches long and a yard wide, with the ends hemmed. After use each should be quickly and carefully washed and dried in order to increase the period of its usefulness.

_Press._--If a screw press is available, its use is to be recommended. A 50 or 60 pound weight, such as a can of water or bucket of stones, left upon the curd overnight usually proves to be satisfactory. (See figs. 2 and 3.)

_Curd worker._--For small-scale operations a bread mixer or a potato masher may be used to give the curd proper consistence and to incorporate the salt. When working on a larger scale a butterworker or food chopper will serve the same purpose. _Food chopper._--A food chopper with special attachments and a hopper are essential for molding the cheese into the desired forms. Depending upon the quantity of cheese handled, satisfactory food choppers may be obtained in three sizes, costing about $2, $5, and $8.50. (See fig. 8.) The smaller machines may be used in handling Neufchâtel and pimiento-cream cheese, but cream cheese requires the large size for making the customary flat packages. The large machine is to be recommended if the weekly output of cheese amounts to a few hundred pounds, although the medium-sized machine would probably do the work as effectively, only more slowly and with more labor.

[Illustration: FIG. 8.--Grinding and molding equipment.]

_Cheese hopper._--The hopper consists of an open box 3 inches deep, made of maple, with sides sloping outward about half an inch. The box has a hole in the bottom 3⅛ by 3⅝ inches. To the bottom of the box a board five-eighths of an inch thick is screwed, which has a hole corresponding to that of the box. The hopper is fastened to the food chopper by means of a beveled strip of wood and button, as indicated in figure 9. The base of the box will probably have to be grooved in order to allow the wheel to turn without friction. The materials required are (1) two quadrangular-shaped pieces of wood 3 inches high, five-eighths of an inch in thickness, and whose tops measure 9⅜ inches and the bottoms 8 inches; (2) two pieces of similar shape, except that the tops measure 11½ inches and the bases 10¼ inches; (3) one piece 10⅞ inches long, 10⅛ inches wide, and three-quarters of an inch thick; (4) one piece 9⅜ inches long, 7 inches wide, and three-quarters of an inch thick: and (5) one piece 7 inches long, 4⅜ inches wide, and five-eighths of an inch thick.

[Illustration: FIG. 9.--Under view of cheese hopper, showing method of attachment.]

_Neufchâtel attachment._--The attachment for molding Neufchâtel and pimiento-cream cheeses consists of a tin form having a conical shape with a tube attached. The cone has a 2¼-inch base which gradually tapers down to a tube whose diameter is 1½ inches. (See fig. 10.) The distance from the base of the cone to the tube attached is 3¼ inches: the tube is about 5 inches long. A vertical lip about one-quarter of an inch across makes it possible to connect the tube to the food chopper; the attachment fits into the ring of the chopper.

[Illustration: FIG. 10.--Molding attachments for Neufchâtel and cream cheese.]

_Cream-cheese attachment._--The cream-cheese attachment consists of a ring to which a rectangular-shaped molding tube is soldered. (See fig. 10.) The base of the tube is 2⅛ inches wide and fifteen-sixteenths of an inch thick. The delivery end of the tube, which is 2⅛ inches wide and three-quarters of an inch thick, is cut back one-third of an inch at each corner and V-shaped pieces of tin removed. The lips of the tube are then drawn together until there is about one-sixteenth of an inch of free space at each corner.

[Illustration: FIG. 11.--Belt conveyer.]

_Belt conveyer._--The belt conveyer used in removing the cheese as it leaves the attachment is shown in fig. 11. It is a rectangular-shaped box, 20 inches long, 6 inches wide, and 4¾ inches deep, with the ends and top removed. Five bearings fit into the notches on one side and holes on the other side in two strips of iron fastened to the upper edges of the two open ends of the box. A 3½-inch canvas belt runs snugly though not tightly upon the rollers. The materials required are two pieces of maple 4¾ inches wide, one-half inch thick and 20 inches long; four oak rollers 4⅜ inches long and 1¾ inches in diameter; one oak roller 4⅜ inches long and 1½ inches in diameter. The rollers have a one-sixteenth-inch clearance and are beveled one-eighth of an inch from bearing to outer face. In addition, two 20-inch strips of galvanized iron 1 inch wide and one-eighth of an inch thick are needed. In both ends of one of these strips of iron there are four outward-slanting notches which are one-half inch deep and one-eighth inch wide, and evenly spaced between the ends there are three additional vertical notches of the same size. There are 11 one-eighth-inch holes in the second iron strip, corresponding to, parallel with, and of the same height as the bottom of the notches of the first strip. The boards and strips of iron are joined together by means of screws.

[Illustration: FIG. 12.--Cheese cutter.]

_Cheese cutter._--A cheese cutter consists of a rectangular framework of poplar over which 7 fine wires are drawn. (See fig. 12.) The wires are fastened by means of iron pegs or screws to the outer edge of two half-inch strips 15 inches long. The strips are 5 inches apart, parallel, and are supported by 3 vertical pieces of wood 5 inches long, 3 inches wide, and one-half inch thick. Each of these supports is hollowed out in order to give plenty of space for cutting the cheese. The vertical supports are held in place by means of a single flat strip 13¾ inches long, seven-eighths inch wide, and one-quarter inch thick. The wires are placed 2½ inches apart and the supports 6¾ inches apart. All connections are made with 1-inch screws.

_Tin-foil paper._--Tin foil covered with parchment paper is generally used to wrap the cheese (cream or Neufchâtel), although of late aluminum foil has been used quite extensively. The dimensions of the foil are 4½ by 6 inches, and it is purchased by the pound.

SUMMARY OF DIRECTIONS.

The following outline for making the Neufchâtel group of cheeses is based on 30 pounds or 3½ gallons of milk.

Except as noted, the process is the same for Neufchâtel as for cream cheese. For Neufchâtel cheese use whole milk that tests 4 per cent, and for cream cheese use milk standardized to 6 per cent.

If it is desired to pasteurize, heat the milk to 145° F., hold at that temperature for 30 minutes, then cool to 80° F. for Neufchâtel and 83° F. for cream cheese. If the milk is pasteurized, a starter must be added.

Add half a pint of a good starter or clean-flavored sour milk and stir well. Rennet is then added at the rate of one-third of a cubic centimeter (about eight drops), diluted in a cup of cold water, stirred in thoroughly, and the milk set aside to curdle. In place of rennet, powdered pepsin (one-half the size of a pea) dissolved in a cup of cold water, or one-third of a junket tablet dissolved in a like quantity of water, may be added. In making cream cheese it is advisable to use a very slightly larger quantity of the curdling agent than for Neufchâtel.

If the milk is not pasteurized, warm or cool it to the temperatures mentioned above, add starter and rennet as described, and set away to curdle.

If starter is not used, the milk is set away for several hours, at the temperature described, before the rennet or other curdling agent is added. After thoroughly stirring, the milk is set away at the same temperature to curdle. In either process the time necessary for proper curdling is from 16 to 18 hours. It is often convenient to set the milk to curdle overnight.

Pour the coagulum or curdled milk upon the drain cloth and allow it to drain from 2 to 4 hours, or until practically no whey drips from the cloth and the curd is comparatively dry.

Scrape the curd toward the center of the cloth and tie the diagonal corners of the cloth together to facilitate handling.

If ice is available place the bag of curd in crushed ice and leave it for 3 hours or longer. If ice is not available allow the curd to drain an extra hour or more.

Place the bag of curd between two clean boards, put a 50-pound weight upon it, and let it stand. Pressing should cease when there is a yield of about 4½ pounds of Neufchâtel or about 5½ pounds of cream cheese. This will take about 6 or 8 hours. If a cider or other screw press is available the time required for pressing is about 1½ hours.

Remove the curd from the cloth into a pail, sprinkle two level tablespoonfuls of fine salt over the curd, and thoroughly mix with a potato masher until it has a smooth, buttery consistence. Running the cheese through a food chopper or working it with a butterworker produces the same result.

Place the cheese in a crock or enameled dish until ready for use.

Mold the cheese into commercial packages by means of the food chopper, special attachment, and cheese cutter.

Wrap in tin foil or aluminum foil, or pack in glass jars.

Keep the cheese at a temperature of 50° F. or below until consumed. At that temperature Neufchâtel and cream cheese should keep from 6 to 12 days, and pimiento-cream cheese should keep nearly a month.

THE USE OF NEUFCHÂTEL AND CREAM CHEESE IN THE DIET.

In nutritive value these cheeses compare favorably with other staple foods, especially meat. They are easily digested when taken in moderate quantities and in combinations with other foods, and, being rich in protein and fat, they easily replace such foods as meat, fish, and eggs. There are many foods with which they combine to form appetizing and attractive dishes that are easily and quickly prepared. These cheeses may be used in a greater number of ways than other varieties because they are soft in texture, blend well with most foods, and are rich in protein and fat. Perhaps the most desirable ways to serve them are in the forms of salads, sandwiches, and similar dishes.

The Office of Home Economics, States Relations Service, in cooperation with the Dairy Division, has made the following studies of cheese cookery:

Either cream or Neufchâtel cheese may be combined with such foods as olives, green peppers, pimientos, pickles, different kinds of nuts, various vegetables, and nearly all fruits. In addition to the desirable blending of the flavors of cheese and the other ingredients, the combinations give spice, color, and attractiveness, increase the food value, and afford a variety of dishes easily and quickly prepared.

The following recipes illustrate a few of the many ways of serving these cheeses. Cream or Neufchâtel cheese may be used in each of the following recipes unless otherwise noted:

SALADS.

PLAIN CHEESE SALAD.

Cut the cheese into small pieces and scatter them over lettuce leaves. Serve with French or mayonnaise dressing.

CHEESE AND PIMIENTO SALAD.

Stuff canned pimientos with the cheese and cut in slices. Serve on lettuce leaves with French or mayonnaise dressing.

OLIVE AND PIMIENTO-CHEESE SALAD OR SANDWICH.

Add cream or Neufchâtel cheese, chopped olives, and pimientos in equal parts. Salt to taste and form into a roll or mold. Cut into slices and serve on lettuce leaves with French or mayonnaise dressing.

CHEESE AND LETTUCE SALAD.

3 leaves of lettuce (chopped). 1 cheese or 4 tablespoons. ½ teaspoon salt. ⅛ teaspoon paprika.

Mix ingredients, roll into balls, and cover with toasted bread crumbs. Serve plain or on lettuce leaves with dressing.

TOMATO AND CHEESE SALAD NO. 1.

Choose medium-sized tomatoes, peel, and slice very thick. Drain well and wipe each slice. On top of each put a thick layer of cheese, mixed with chopped green peppers. Cover all with French or mayonnaise dressing and serve on lettuce. Pimiento peppers may be used instead of or with green peppers.

TOMATO AND CHEESE SALAD NO. 2.

Stuff cold tomatoes with cream, pimiento-cream or Neufchâtel cheese. Serve on lettuce leaves with French or mayonnaise dressing.