Brick cheese is shipped one or two months old. It is wrapped in paper and packed twenty in a box.
Munster Cheese is very much the same as Brick except for the form, it being round, molded in a perforated tin hoop instead of the box used for Limburger and Brick.
SOFT RENNET CHEESE
The soft cheese made with rennet may be classified as fresh and cured.
Neufchatel.—The fresh soft cheese of the Neufchatel or Cream Cheese type is easily made and may be produced in any house from a small quantity of milk. The milk is set at a comparatively low temperature, usually 72° F., with very little rennet, just enough to coagulate the milk in about eighteen hours. During that time a slight acidity develops in the milk. When it is firmly curdled it is carefully dipped on to cheese-cloth suspended on a frame, or into cotton bags where it drains overnight.
To make the cheese quickly a starter is sometimes used and more rennet employed. The milk is heated to 80° F., 25% starter and 7½ c.c. of rennet extract, or one rennet tablet per hundred pounds of milk, are added and the milk curdles in about 30 minutes.
After draining for a few hours the curd is gently pressed for a similar time. When the whey is fairly well expelled, the curd is kneaded or run through a meat cutter with a little salt, not more than 2½ oz. to 10 lbs. of curd. The outfit and the manipulation is essentially the same as described under Cottage cheese.
A superior quality is obtained by pasteurizing the milk and if that is done a pure culture starter should always be used. If the slow setting method is used a very small amount of starter, say ½%, is sufficient, but when the quick process is employed 10% to 25% may be added.
Molding Neufchatel cheese