ENGLISH DAIRY CHEESE.
From the standpoint of the cook who frequently wishes to use grated cheese this variety is important. Though made in much the same way as Cheddar, it differs from it, in that the curd is heated to a somewhat higher temperature, and the cheese is therefore harder. It commonly sells for somewhat more per pound than the standard or American factory variety and is likely to be found only in the larger markets.
SOFT CREAM CHEESES.
Cream cheese true to name is made from rich cream thickened by souring or from sweet cream thickened with rennet. The whey is removed by draining. It is then covered, salted, and turned occasionally, being ready for market in 5 to 10 days. A variety is also made with rennet from cream of low fat content, as well as a number of other special sorts much more common in France than in the United States.
The term “cream cheese,” however, is an elastic one and includes many varieties which are sold under special trade names. Such cheese is common in most markets.
Soft cream cheese differs from standard cheese, so far as composition is concerned, in having more water and fat and less protein, water usually making up about one-half of the total weight. It differs also in being much more perishable. These cheeses commonly sell for 10 or 15 cents each, which is about 40 to 50 cents a pound.
Of late there have been on the market varieties of such cheese or of Neufchâtel, made by combining the cheese with chopped pimiento. These bring a relatively high price in market and may be easily prepared at home if this seems more convenient. (See p. [34].)
NEUFCHÂTEL CHEESE.
This very popular variety—named from a town in northeastern France—is similar in appearance and in the way it is marketed to soft cream cheese. It is made either from whole or skim milk curdled with rennet. After draining and pressing, it is kneaded thoroughly, formed into small rolls or blocks, and then ripened until special molds develop, which requires about four weeks. It is then wrapped in tinfoil and marketed.