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Neufchâtel and cream cheese

Chapter 21: THE USE OF NEUFCHÂTEL AND CREAM CHEESE IN THE DIET.
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.

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: