WeRead Powered by ReaderPub
Neufchâtel and cream cheese cover

Neufchâtel and cream cheese

Chapter 63: CHEESE ROLLS.
By K. J. Matheson
Open in WeRead

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.

CHEESE AND VEGETABLES.

CHEESE AND POTATO PUFFS.

  • 1 cheese or 4 tablespoons.
  • 1 cup hot seasoned mashed potatoes.
  • 1 egg.
  • ½ teaspoon of salt.
  • 1 dash of paprika.
  • ½ teaspoon parsley chopped fine.

Mix cheese and potatoes, add salt, parsley, paprika, and yolk of egg well beaten. Fold in the stiffly beaten white of egg, place by spoonfuls on a greased pan, and bake until a golden brown.

CHEESE-POTATO CAKES.

Mix one cheese with 2½ cups of cold mashed potatoes; season with salt, pepper, or a little paprika. Form into cakes and fry quickly in a little fat.

CHEESE ROLLS.

A large variety of rolls may be made by combining legumes—beans of different kinds, cowpeas, lentils, or peas—with cheese, and adding bread crumbs to make the mixture thick enough to form into a roll. Beans are usually mashed, but peas or small Lima beans may be combined whole with bread crumbs and cheese, and enough of the liquor in which the vegetables have been cooked may be added to get the right consistence. Chopped spinach, beet tops, or head lettuce may be used instead of the legumes.

CHEESE AND BEAN ROAST.

  • 1-pound can kidney beans or equivalent of other cooked beans.
  • 3 cheeses or 1 cup.
  • Bread crumbs.
  • Salt.

Mash the beans or put through a meat grinder. Add cheese and bread crumbs enough to make the mixture sufficiently stiff to be formed into a roll. Bake in a moderate oven, basting occasionally with fat and water. Serve with tomato sauce. This dish may be flavored with onions, chopped and cooked in butter and water.

CHEESE AND CELERY RELISH.

Cut stalks of deep-grooved celery into pieces about 2 inches long. Fill grooves with Neufchâtel, cream, or pimiento cheese and serve with bread and butter as a salad course or serve as a relish.

TOMATOES AND CHEESE.

Broil slices of tomatoes, season with salt and paprika, place on slices of bread, cover the broiled tomatoes with seasoned cheese, and place in oven until cheese is melted. Serve at once.

CHEESE AND PARSLEY BALLS.

Season the cheese and mold into balls, chill, and roll in finely chopped parsley. Serve as garnish or on lettuce leaves with French or mayonnaise dressing.