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Neufchâtel and cream cheese

Chapter 1: NEUFCHÂTEL AND CREAM CHEESE: FARM MANUFACTURE AND USE
By K. J. Matheson
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About This Book

A practical manual presenting step-by-step guidance for producing soft farm cheeses such as Neufchâtel and cream cheese, covering selection and handling of milk, sanitation of utensils, controlling acid development through ripening or bacterial starters, and methods for standardizing fat content and pasteurization. It describes curd formation and molding, outlines necessary small-scale equipment, and estimates costs and returns for home or small-market production. Also addressed are marketing, storage and keeping qualities, and suggestions for culinary uses, emphasizing that modest investment and attention to cleanliness and fermentation can yield fresh, nutritious cheese for household consumption or local sale.

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Title: Neufchâtel and cream cheese

farm manufacture and use

Author: K. J. Matheson

F. R. Cammack

Release date: November 21, 2025 [eBook #77282]

Language: English

Original publication: Washington: Government Printing Office, 1918

Credits: Charlene Taylor, Ed Foster, and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

*** START OF THE PROJECT GUTENBERG EBOOK NEUFCHÂTEL AND CREAM CHEESE ***

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.