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Neufchâtel and Cream Cheese: Farm Manufacture and Use

Neufchâtel and Cream Cheese: Farm Manufacture and Use

by K. J. Matheson

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Language: English

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About this eBook

Author
Cammack, F. R. (Francis Ray), 1890-1973
Title
Neufchâtel and cream cheese : farm manufacture and use
Original Publication
Washington: Government Printing Office, 1918.
Credits
Charlene Taylor, Ed Foster, and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
Language
English
LoC Class
SF: Agriculture: Animal culture
Subject
Cream cheese
Category
Text
Project Gutenberg
eBook-No. 77282
Release Date
November 21, 2025
Copyright
Public domain in the USA.

Contents

  1. 1.NEUFCHÂTEL AND CREAM CHEESE: FARM MANUFACTURE AND USE
  2. 2.Untitled
  3. 3.CONTENTS.
  4. 4.CHARACTERISTICS OF THE NEUFCHÂTEL GROUP OF CHEESES.
  5. 5.THE MANUFACTURE OF NEUFCHÂTEL AND CREAM CHEESE. — QUALITY OF MILK. — CLEAN UTENSILS. — RIPENING THE MILK. — THE USE OF STARTERS. — STANDARDIZING THE MILK. — PASTEURIZATION. — MAKING THE CHEESE.
  6. 6.COST OF MANUFACTURE. — COST OF MAKING CREAM CHEESE. — COST OF MAKING PIMIENTO-CREAM CHEESE. — COST OF MAKING NEUFCHÂTEL CHEESE.
  7. 7.MARKETING. — RETURNS FROM 100 POUNDS OF MILK. — POSSIBILITIES. — KEEPING QUALITIES OF THE CHEESE.
  8. 8.EQUIPMENT FOR MAKING NEUFCHÂTEL AND CREAM CHEESES.
  9. 9.SUMMARY OF DIRECTIONS.
  10. 10.THE USE OF NEUFCHÂTEL AND CREAM CHEESE IN THE DIET.
  11. 11.SALADS. — PLAIN CHEESE SALAD. — CHEESE AND PIMIENTO SALAD. — OLIVE AND PIMIENTO-CHEESE SALAD OR SANDWICH. — CHEESE AND LETTUCE SALAD. — TOMATO AND CHEESE SALAD NO. 1. — TOMATO AND CHEESE SALAD NO. 2. — TOMATO AND CHEESE SALAD NO. 3. — BLANCHED GREEN PEPPERS AND CHEESE SALAD. — RADISH AND CHEESE SALAD. — CHEESE AND VEGETABLE SALAD. — POTATO AND CHEESE SALAD. — CHEESE AND CELERY SALAD. — PRUNE AND CHEESE SALAD. — PINEAPPLE AND CHEESE SALAD. — PEACH AND CHEESE SALAD. — ASTORIA SALAD. — HONOLULU SALAD. — CHEESE SALAD AND PRESERVES. — NUT AND CHEESE SALAD. — PEAR AND CHEESE SALAD NO. 1. — PEAR AND CHEESE SALAD NO. 2.
  12. 12.CHEESE AND FRUITS. — CHEESE AND CHERRIES. — CHEESE AND DATES. — CHEESE SURPRISE. — CHEESE AND APPLES. — FROZEN CHEESE WITH FIGS. — TOMATO RABBIT. — BAKED CHEESE AND TOMATO.
  13. 13.CHEESE SANDWICHES. — CUBAN SANDWICH. — TOASTED CHEESE SANDWICHES. — CHEESE AND JELLY SANDWICH. — CHEESE-DATE-NUT SANDWICH. — CHEESE FOR SANDWICHES. — CHEESE PASTE FOR SANDWICHES. — CHEESE AND JAM SANDWICHES.
  14. 14.CHEESE AND VEGETABLES. — CHEESE AND POTATO PUFFS. — CHEESE-POTATO CAKES. — CHEESE ROLLS. — CHEESE AND BEAN ROAST. — CHEESE AND CELERY RELISH. — TOMATOES AND CHEESE. — CHEESE AND PARSLEY BALLS.
  15. 15.CHEESE AND CEREALS. — OATMEAL WITH CHEESE. — CHEESE WITH MUSH. — BAKED CHEESE AND RICE.
  16. 16.CHEESE AND EGGS. — DEVILED EGGS WITH CHEESE. — BAKED EGGS WITH CHEESE. — CREAMED CHEESE AND EGGS. — CHEESE OMELET. — SCRAMBLED EGGS WITH CHEESE. — CHEESE SOUFFLÉ.
  17. 17.MISCELLANEOUS CHEESE DISHES. — PIMIENTO AND CHEESE ROAST. — FRIED BREAD WITH CHEESE. — CHEESE SAUCE. — CHEESE AND MACARONI. — PLAIN CHEESE AND MACARONI. — CHEESE, RICE AND TOMATO. — SAVORY CHEESE. — CHEESE FONDUE. — BERMUDA RELISH. — CHEESE TOAST. — CHEESE CRUSTS. — CHEESE BALLS, FRIED. — FROZEN CHEESE. — CHEESE RELISH. — CHEESE DRESSING. — CHEESE SPOON BREAD. — CRACKERS AND CHEESE. — GINGERBREAD. — CHEESE FRITTERS. — CHEESE CROQUETTES. — Transcriber’s Notes

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