Front matter
Reading edition
K. J. MATHESON and F. R. CAMMACK
Of the Dairy Division
FARMERS’ BULLETIN 960
UNITED STATES DEPARTMENT OF AGRICULTURE
Contribution from the Bureau of Animal Industry
JOHN R. MOHLER, Chief
Washington, D. C. July, 1918
Show this bulletin to a neighbor. Additional copies may be obtained free from the
Division of Publications, United States Department of Agriculture
WASHINGTON: GOVERNMENT PRINTING OFFICE: 1918
Neufchâtel cheese is named after the town of that name in northwestern France. Cream cheese is usually made from milk having about 6 per cent fat, while Neufchâtel is made from ordinary 4 per cent milk. Cream cheese is also marketed in a number of combinations or flavorings, a popular form containing pimiento peppers.
This group of soft cheeses can be made with little trouble and at small expense for equipment. Although now largely produced in factories, they can be manufactured at home for family use. Frequently also the surplus milk of a small dealer can be marketed advantageously as Neufchâtel, cream, or pimiento-cream cheese.
While these varieties of soft cheese are highly regarded, their real food value is often unappreciated. When served alone or in any one of a multitude of dishes they are palatable and appetizing as well as nourishing.
NEUFCHÂTEL AND CREAM CHEESE: FARM MANUFACTURE AND USE.