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Neufchâtel and cream cheese cover

Neufchâtel and cream cheese

Chapter 68: CHEESE AND CEREALS.
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.

CHEESE AND CEREALS.

Cheese may be combined with many breakfast foods. It can be melted with the “ready-to-serve” breakfast foods or simply served with them, and it may be cooked with the home-cooked kinds. This is a very rational dish as regards the proportion of nutrients and may be served as the principal item of a breakfast menu, thereby eliminating the meat. It may be served without milk and sugar.

OATMEAL WITH CHEESE.

  • 2 cups of oatmeal.
  • 1 cup of cheese.
  • 1 tablespoon of butter.
  • 1 level teaspoon of salt.

Cook the oatmeal as usual. Shortly before serving stir in the butter and add the cheese. Stir until cheese is melted and blended with oatmeal. The cheese flavor may be increased or decreased by the quantity added. Wheat breakfast foods (parched or unparched), corn meal, and hominy may be prepared in the same way.

CHEESE WITH MUSH.

Cheese may be added to corn-meal mush or to mush made from any of the corn or wheat preparations now on the market. The addition of cheese is particularly desirable when the mush is to be fried. Simply put the cheese in with the meal and cook until well blended. It fries much more satisfactorily and has a rich, desirable flavor.

BAKED CHEESE AND RICE.

  • 1 cup of rice.
  • 3 cheeses or 1 cup milk as needed.

Cook the rice in salted water, and put into a buttered baking dish alternate layers of rice and cheese. Pour over them milk enough to come halfway to the top, cover with bread crumbs, and brown in the oven.