The Project Gutenberg eBook of Neufchâtel and cream cheese
This ebook is for the use of anyone anywhere in the United States and
most other parts of the world at no cost and with almost no restrictions
whatsoever. You may copy it, give it away or re-use it under the terms
of the Project Gutenberg License included with this ebook or online
at www.gutenberg.org. If you are not located in the United States,
you will have to check the laws of the country where you are located
before using this eBook.
Title: Neufchâtel and cream cheese
farm manufacture and use
Author: K. J. Matheson
F. R. Cammack
Release date: November 21, 2025 [eBook #77282]
Language: English
Original publication: Washington: Government Printing Office, 1918
Credits: Charlene Taylor, Ed Foster, and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
*** START OF THE PROJECT GUTENBERG EBOOK NEUFCHÂTEL AND CREAM CHEESE ***
NEUFCHÂTEL AND CREAM CHEESE: FARM MANUFACTURE AND USE
K. J. MATHESON and F. R. CAMMACK
Of the Dairy Division
[Illustration]
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.
CONTENTS.
Page.
Characteristics of the Neufchâtel group of cheeses 3
The manufacture of Neufchâtel and cream cheese 4
Quality of milk 4
Clean utensils 4
Ripening the milk 4
The use of starters 5
Standardizing the milk 5
Pasteurization 6
Making the cheese 6
Cost of manufacture 15
Cost of making cream cheese 15
Cost of making pimiento-cream cheese 16
Cost of making Neufchâtel cheese 17
Marketing 17
Returns from 100 pounds of milk 17
Possibilities 17
Keeping qualities of the cheese 18
Equipment for making Neufchâtel and cream cheese 18
Summary of directions 23
The use of Neufchâtel and cream cheese in the diet 24
CHARACTERISTICS OF THE NEUFCHÂTEL GROUP OF CHEESES.
Cheeses of the Neufchâtel group have been produced in the United States
almost exclusively by a very few factories whose methods were not
readily available to the public and whose extensive and high-priced
equipment created the mistaken notion that it is not practicable
to make these cheeses except upon a factory scale. The methods of
manufacture of Neufchâtel and cream cheese and their modifications are,
however, simple, and the equipment needed for making them in small
quantities is not elaborate; therefore an excellent opportunity is
offered to produce at low cost a fresh, wholesome, and attractive food
for home use. Since Neufchâtel and cream cheese may be marketed upon a
small scale, they often offer to dairymen an exceptional opportunity
for the disposal of surplus milk.
The cheeses of this group are perishable, and their selling prices are
somewhat higher, pound for pound, than the harder cheeses. They are
coming more and more into common use, however, because, in addition
to their rich flavor and high nutritive value, they may be used with
other foods to form many appetizing dishes. When cheeses of this group
are to be sent to market, special, though inexpensive, equipment is
necessary in order to obtain the greatest efficiency of time and labor
in molding them into marketable form. An expenditure of from $10 to
$25 will provide proper equipment for handling the cheese from several
hundred pounds of milk. Such equipment should enable the dairyman to
make and market cheese directly to the consumer at less cost and in
fresher condition than that shipped from a more distant point. The fact
that fresh cheese can be obtained readily will tend to increase its
consumption.
THE MANUFACTURE OF NEUFCHÂTEL AND CREAM CHEESE.
In this bulletin the production of the Neufchâtel group of cheese is
considered from two points of view, (1) for home consumption and (2)
for marketing on a small scale.
QUALITY OF MILK.
The quality of milk is the first consideration in the production of
good Neufchâtel or cream cheese. Milk which is sour or has undergone
any abnormal fermentation should not be used. By the use of fresh,
unripened milk without any perceptible change in the acidity, the
normal fermentations which are necessary for cheese of high quality can
be controlled. Milk for cheesemaking should not be allowed to absorb
any odors or taints, and the garlic flavor, especially, should be
guarded against.
CLEAN UTENSILS.
Cleanliness of utensils is another essential in producing cheese of
high quality. The following system is advised in washing milk and
cheese utensils:
1. After using, rinse with cold water.
2. Wash with hot water to which a washing powder has been added.
Always use a brush.
3. Rinse in hot water at a temperature above 150° F.
4. Steam or immerse in boiling water for five minutes.
5. Do not dry the utensils with a cloth but place them in a clean
place free from dust.
RIPENING THE MILK.
The cheese is made by allowing the acid and rennet, or other curdling
agent, to act simultaneously upon the milk. If great care has been
used in the production and subsequent handling of the milk, the cheese
may be made by adding rennet and allowing the milk to sour normally. A
rather rapid development of acid is most desirable, as this tends to
eliminate undesirable flavors, hastens the making process, and prevents
losses of the curd. The lack of uniformity in ripening often requires a
more definite means of controlling the acid fermentation, which may be
accomplished by the use of a “starter.” THE USE OF STARTERS.
A “starter” is a quantity of milk that has soured and which contains
large numbers of acid-forming bacteria. If the cheese is made in small
quantities for home consumption, a starter is probably not advisable.
The advantages of a starter over the natural souring are:
1. It hastens the coagulation of the milk.
2. It suppresses undesirable fermentations that may cause excessive
losses of fat and curd.
3. It aids in suppressing undesirable flavors and produces more
uniform cheese.
A starter of _Bacillus bulgaricus_ may be used instead of the ordinary
lactic-acid starter, but it is recommended only when there is a special
demand for it.
STANDARDIZING THE MILK.
In making cream cheese for the market, milk testing about 6 per cent
butterfat is most satisfactory. With 4 per cent milk available, if
one-third of the quantity is run through a cream separator and the
cream added to the remaining two-thirds, milk testing approximately
6 per cent is obtained. If the milk tests only 3 per cent it will be
necessary to separate one-half of the quantity and add the cream to
the remaining half. This method gives satisfactory results for home
manufacture, but for more extensive operations it is advisable to use a
Babcock tester in order to standardize the milk accurately.
The following diagram illustrates an easy method of determining the
proportions of milk and cream of different per cent of fat needed to
make up 6 per cent milk:
_Cream and milk on hand._ +-------------+ _Proportions to be used._
34 per cent cream. | 6 per cent | 2 parts cream.
|milk desired.|
+-------------+
4 per cent milk. 28 parts milk.
The desired per cent of fat in the milk, in this case 6, is placed
in the center of the square. At the upper left-hand corner the per
cent of fat in the available cream is placed, in this instance 34.
Immediately below, in the lower left-hand corner, the per cent of fat
in the available milk is placed, which in the instance cited is 4.
Next subtract diagonally across the square the smaller from the larger
numbers and place the differences in the upper and lower right-hand
corners respectively. In the upper right-hand corner 2 represents the
number of parts of 34 per cent cream, and in the lower right-hand
corner 28 represents the number of parts of 4 per cent milk necessary
to make 6 per cent milk. If it is desired to make up a definite
quantity of 6 per cent milk, for example, 60 pounds, the procedure is
as follows: 2 added to 28 makes a total of 30 parts of 6 per cent milk.
The quantity of 34 per cent cream necessary is 2/30 × 60, or 4 pounds,
while the quantity of 4 per cent milk is 28/30 × 60, or 56 pounds.
PASTEURIZATION.
It is not always practicable to pasteurize the milk to make cheese for
home use, but if the cheese is to be marketed it is very desirable
to do so. When milk is pasteurized for cheesemaking it becomes
absolutely essential to use a “starter” to obtain uniform results.
It is advisable, also, to use the milk as soon as possible after
pasteurization. Ordinarily, pasteurization is accomplished by heating
the milk in a pail, can, or vat to a temperature of 145° F., and
holding at that temperature for 30 minutes, after which it should be
quickly cooled to 80° F. before adding the starter for ripening. The
advantages of pasteurization are as follows:
1. It destroys disease-producing organisms.
2. It tends to reduce losses and increase the yield.
3. It aids in eliminating undesirable flavors.
4. Quality of cheese is more nearly uniform from day to day.
MAKING THE CHEESE.
The process described is identical for Neufchâtel and cream cheese,
except for a few minor differences which will be mentioned.
_Setting._--Unless otherwise noted, 30 pounds, or about 3½ gallons
of milk, is the unit used in these directions; that quantity can be
handled conveniently in a shotgun can. For smaller quantities any
enameled or heavily tinned pail is satisfactory.
If a starter is added, it is advisable to use a quantity equal to 1
or 1½ per cent of the milk; while smaller quantities may be used, the
proportions suggested are usually the most satisfactory.
Neufchâtel is made from ordinary milk, while the cream cheese requires
milk containing about 6 per cent of butterfat. Milk for Neufchâtel is
warmed to 80° F., and one-half pint of starter is added and thoroughly
stirred in with a long-handled spoon or milk agitator. Then 8 or 10
drops of commercial liquid rennet, diluted in half a cupful of cold
water, is added to the mixture, thoroughly stirred, and the can of milk
set away to coagulate at 80° F. Powdered pepsin, which is cheaper than
rennet, may be used instead, in which case a quantity equal to one-half
of a medium-sized pea, dissolved in a cupful of cold water, is used.
Fresh junket tablets also may be substituted for rennet. One tablet
is dissolved in 10 tablespoonfuls of cold water and 3 tablespoonfuls
of the solution used. For cream cheese a slightly larger quantity of
the curdling agent is desirable. For cream cheese the milk is warmed
to 83° F., the process being the same in other respects. When starter
is not used in making either kind of cheese, the process is unchanged
except that after thoroughly stirring the milk it is set away, at the
temperature described, for several hours before the rennet or other
curdling agent is added.
After the milk has been set away to coagulate it should be kept as
nearly as possible at the same temperature. Under normal conditions,
after about 15 or 18 hours, about one-half inch of whey collects upon
the surface of the curd or coagulum; on the top of the whey a scum of
fine white curd particles sometimes collects. This formation of whey
indicates a normal fermentation. When the fermentation is abnormal,
the coagulum is more or less convex, puffed, or inflated, and there is
little, if any, whey on the surface.
A gassy fermentation of the curd does not necessarily render a cheese
unfit for consumption; but for best results, both as to flavor and
economy in handling, that condition should be prevented. Under ideal
conditions the milk usually begins to coagulate in the course of a few
hours, but is allowed to stand undisturbed for from 15 to 18 hours. It
is advisable to set it so that the curdling occurs during the night,
and if the cans are not provided with covers they should be covered
with a close-meshed cheesecloth in order to exclude dirt.
[Illustration: FIG. 1.--Pouring the curd into the drain cloth.]
_Draining._--After the setting period, when whey has collected upon
the surface of the coagulum, or when the milk is firmly clabbered, the
contents of the can or pail are poured upon a strong drain cloth. (See
fig. 1.) The can may be shaken slightly before pouring, in order to
loosen any curd which has a tendency to adhere to the sides or bottom.
Unbleached cotton sheeting, which can be obtained in yard widths, has
proved to be the most satisfactory material for drain cloths. For a
small-scale operation the cloth may be thrown over a pail, can, or
wash boiler and the ends tied securely about the draining receptacle.
The curd or coagulum should remain undisturbed in the cloth for 3 or 4
hours, after which it should be worked toward the center of the cloth
in order to hasten the draining and get it in better condition for
handling. Drainage is allowed to continue until most of the visible
whey has escaped and the curd appears rather dry as compared with its
former mushy condition. Then the four corners of the cloth should be
drawn diagonally across and tied. For home consumption, and especially
when it is not cooled, the curd should be allowed to drain for a longer
time before pressing.
_Cooling the curd._--While the cooling of the curd is very desirable,
it is not absolutely necessary. The object of cooling is to facilitate
the more rapid expulsion of whey during pressing. Cooling also seems to
harden the curd so that it does not pass so readily into the meshes of
the drain cloth and thereby interfere with and retard the expulsion of
the whey. The bags of curd are placed on ice, or cracked ice is placed
about them and left for a few hours.
[Illustration: FIG. 2.--An improvised cheese press.]
_Pressing._--After cooling, several bags of the curd are piled together
between two boards and a weight of 50 pounds placed on top. (See fig.
2.) Frequent rearrangement of the bags will hasten the process. After
this weight has been left on the cheese overnight, the curd should be
in flat cakes. For Neufchâtel it is preferable to press the curd from
30 pounds of milk until the pressed curd weighs 4½ pounds, while for
cream cheese it should weigh about 5½ pounds. Special care should be
taken in determining the yield of cheese in order to obtain a uniform
quality from day to day, which can be done by weighing the curd. The
manner and length of time of pressing determines, in a large measure,
the texture of the cheese. By using a screw press the curd may become
too dry and gummy, but under ordinary conditions there is little danger
if improvised equipment is used. (See fig. 3.)
[Illustration: FIG. 3.--A screw press.]
_Working and salting._--After having been properly pressed the cakes of
curd are salted and worked with a potato masher or butterworker, or run
through a food chopper to produce a smooth, buttery consistence.
Fine, dry salt is sprinkled over the curd at the rate of about 2 or 2½
ounces to 10 pounds of curd, or about two level tablespoonfuls to the
curd from 30 pounds of milk. (See fig. 4.) The quantity of salt may
be varied to suit the individual taste; the quantities recommended,
however, usually give the best satisfaction. If the curd is worked
with a potato masher the addition of salt aids in obtaining the proper
smoothness of the cheese.
When cheese is made for home consumption it may be placed in a glazed
crock or porcelain dish immediately after salting and held at a
temperature as near 50° F. as possible until consumed. Under favorable
conditions it will keep in good condition for from 6 to 12 days. When
cheese is kept a few days at a temperature of 60° to 70° F., it will
become disagreeably sour. It is most palatable immediately after it is
made, for then it is fresh, soft, and sweet. When very cold, or after
having been kept for some time, it does not have so fine a flavor.
[Illustration: FIG. 4.--Salting and working the cheese.]
_Combinations with Neufchâtel and cream cheeses._--Finely chopped
pimiento peppers may be mixed with either Neufchâtel or cream cheese
at the time of salting. Such cheese has a mild though pronounced flavor
and is very popular for sandwiches and salads. The pimientos seem to
have a certain preservative effect and tend to cover up “off flavors”
that may develop. About 1 pound of the chopped pimientos is added to 12
pounds of cheese, or about one-half pound for the cheese from 30 pounds
of milk.
While there are numerous other cream-cheese combinations, there are two
that are worthy of especial note--olive-pimiento cream and Roquefort
cream cheese. Both of these flavoring ingredients should be added at
the rate of 1 part to 10 parts of cream cheese. When Roquefort cheese
is uniformly incorporated with cream cheese it gives to the combination
a rich and pleasing flavor very similar to Roquefort cheese, though
milder.
_Molding._--Cheese for home consumption need not be molded. When
marketed a special device is necessary in order to shape the cheese
into a commercial package. Neufchâtel, cream, and pimiento cheeses
require a special style of package. While there are numerous devices
for molding, many of them are not suited for meeting market demands. As
a result of considerable experimenting the attachments described below
were devised to fit the ordinary food chopper and proved to be very
satisfactory for handling the several kinds of cheese.
For molding small quantities of cheese the following equipment is
desirable: (See figs. 8 to 12.)
1. A food chopper.
2. A hopper.
3. Two molding attachments for chopper.
4. A cheese conveyer.
5. A cheese cutter.
When used for molding, both the knives and the plate should be removed
from the chopper; otherwise the cheese will go through with great
difficulty. The cheese hopper is a boxlike arrangement clamped to the
top of the food chopper to prevent the scattering of particles of
cheese upon the worktable. The cheese is poured into the hopper at
short intervals, since it is not advisable to keep the hopper more
than half full, or the feed screw will not force the cheese so readily
through the hopper. If the hopper is full the cheese may become too
“gummy” and will not only be difficult to force through the chopper,
but will adhere to the long-handled spoon used to push the lumps of
curd into the machine. It is advisable to use a spoon in order to keep
one corner of the hopper free of the cheese and, by allowing the escape
of air, facilitate the grinding of the cheese.
The lips of the molding attachment are fastened to the chopper by means
of a ring. The attachment for molding Neufchâtel cheese is cylindrical
and is about 1½ inches in diameter at its delivery end. The cheese,
forced through this attachment, comes out in the form of a roll or
cylinder.
Pimiento cheese is forced into a special glass jar smaller than a jelly
glass or a paraffined wood-fiber container held horizontally over the
end of the Neufchâtel attachment so that the cheese reaches the end
of the container and flattens out without difficulty. (See fig. 5.)
If the pimiento cheese is to be used in a short time, the wood-fiber
containers are especially recommended, as they are less expensive than
glass jars. If the cheese is marketed directly to the consumer, the
glass jars may be returned and used again.
[Illustration: FIG. 5.--Filling jars with pimiento-cream cheese.]
The attachment for cream cheese is rectangular at its delivery end. By
its use the cheese may be molded into smooth, ribbonlike bands which,
as in the case of Neufchâtel cheese, may be cut with a wire into pieces
of the desired size.
[Illustration: FIG. 6.--Molding and wrapping cream cheese.]
The cheese is delivered from the attachment on a canvas conveyer,
supported by rollers, which turn with sufficient friction to cause
the plastic curd to be firmly pressed together as the cheese is
automatically pushed forward. (See fig. 6.) The first cheese that
passes through the attachment often “frills”; that is, it presents
an irregular surface, but later the difficulty becomes less marked,
and the cheese comes out with a surface well defined and smooth.
“Frilling” occurs more often in molding cream cheese than in Neufchâtel.
_Cutting the cheese._--Cream cheese and Neufchâtel cheese may be cut
into cakes of the desired size by means of fine wires drawn over a
rectangular-shaped framework. (See fig. 11.) The use of this simple
equipment makes it possible to cut half a dozen cheeses simultaneously
and prevents delay, so that one person may do the grinding while
another cuts and wraps the cakes.
_Wrapping the cheese._--After cutting the cakes they are slowly carried
along by the carrier and eventually fall upon a flat form upon which
tin-foil wrapping papers are laid. These papers may be held in place
by a cleat or clamp. In many cases it is more convenient to take the
cheese directly from the carrier, but when the person who does the
wrapping is kept very busy the platform may serve as a place where
several cakes may accumulate, thus allowing the grinding operations
to be continued. While one person is engaged in filling the hopper
and molding the cheese another is kept busy cutting and wrapping. In
wrapping, the cheese is placed in the center of the paper, each side of
the paper folded over, and the ends turned down, to cover the cheese
completely. (See fig. 10.)
_Yield._--One hundred pounds of milk containing 4 per cent fat should
yield from 14 to 16 pounds of Neufchâtel cheese, while 6 per cent milk
should give an average yield of from 17 to 19 pounds of cream cheese.
With milk testing less than the above, a smaller yield and a lower
grade of cheese will be obtained. Although there may be slight seasonal
fluctuations in the solids of milk, yet for the most part the yield of
cheese, other conditions being equal, is almost directly proportional
to the per cent of fat. There may be variations in yield of cheese,
however, due to mechanical factors, such as longer pressing.
Neufchâtel cheese is sometimes made from skim milk, in which case it
is used for cooking and baking purposes. Commercially, there are other
grades of Neufchâtel made from one-half or two-thirds skim milk. Such
cheeses are labeled as made from “partially skimmed milk” or “skimmed
milk” as the case may be.
[Illustration: FIG. 7.--Types of packages.]
_Packages._--Tin-foil or aluminum-foil wrapping paper which has
a parchment paper inside is generally used in wrapping cream and
Neufchâtel cheeses, since it gives each package a bright, uniform, and
attractive appearance. (See fig. 7.) Great care should be taken to
wrap each cake neatly and securely in order to exclude the air as much
as possible. Any “frilling” or other irregularities may be corrected
by drawing the foil tightly about the cheese. Careful and skillful
wrapping tends to increase the length of time the cheese is salable.
The yellow or amber-colored mold which often spreads over the cheese
should be prevented as much as possible, not because it may render the
food harmful or poisonous, but because it causes deterioration and
renders the cheese less appetizing.
The standard Neufchâtel package is cylindrical, about 1½ inches in
diameter by 2½ inches long, and weighs about 2½ ounces net. Standard
packages of cream cheese are about 3 by 2 inches and 1 inch thick, and
have a net weight of about 3 ounces. The pimiento cheese is marketed in
3 or 4 ounce glass jars, each packed full and covered with a disk of
paraffined paper and screw cap.
COST OF MANUFACTURE.
When made upon a small scale the cost of the various items of making
these kinds of cheese for market purposes is difficult to ascertain.
The cost of manufacturing them on a farm scale would probably be quite
different from the cost of manufacturing them on a factory scale. The
figures given are based upon the use of 200 pounds of 4 per cent milk,
valued at $2.40 a hundredweight, which is made into cheese twice weekly
with equipment costing about $25. The cost of the equipment depends,
of course, upon that already available and that which may readily
be improvised. Under average conditions the approximate cost of the
various items of expense involved in making the three kinds of cheese
is enumerated as follows:
COST OF MAKING CREAM CHEESE.
With 200 pounds of 4 per cent milk a dairyman should be able to make
24 pounds of cream cheese, and with the skim milk 12 pounds of cottage
cheese in addition. At present cream cheese is marketed in 3-ounce
packages. Figuring conservatively, the yield from 200 pounds of milk,
then, would be about 120 packages of cream cheese and 12 pounds of
cottage cheese. Assigning a value of 6 cents a pound for the latter,
and subtracting the amount received for it, the cost of the milk used
for cream cheese would be reduced from $4.80 to $4.08. The cost of milk
for each package of cream cheese, then, would be $0.034.
The cost of special equipment necessary for handling the cheese may be
proportioned as follows:
1 food chopper $8.50
6 shotgun cans 5.10
6 drain racks 4.50
2 molding attachments 2.00
1 carrier 1.25
1 thermometer .60
1 hopper .50
1 cheese cutter .50
6 yards of cloth for draining .75
1 pail .85
1 agitator or stirrer. .25
2 spoons, long-handled .20
-----
25.00
A good food chopper should last 10 years, a drain rack 5 years, and
a shotgun can about 3 years. Figuring a yearly depreciation of about
20 per cent, the depreciation charges would be $5. The interest at
6 per cent on the investment would be $1.50, and the interest and
depreciation charges per cheese would be 1/12000 of $6.50, or $0.00054.
The labor would require half an hour to pasteurize the milk, about 1½
hours to make the cheese, and another half hour to mold it, or about
2½ hours, actual time for the various operations. However, while in
pressing it would require but a few minutes to handle the cheese, the
entire pressing operations would extend over several hours. It is
assumed, therefore, that the time not used in working with the cheese
could be utilized in some other manner. The total labor charge would be
50 cents, figuring labor at 20 cents an hour. The labor charges would
then be 1/120 × 50, or $0.00416 for each cheese.
Figuring the cost of pasteurization and separation as 1 cent a gallon,
the charge for each cheese would be $0.00192. It would require about
50 pounds of ice for the 24 pounds of cheese, which would make the ice
cost about $0.00016. Figuring the rennet at $10 a gallon and the salt
at 1 cent a pound, the charge would be $0.00005, and $0.004 for tin
foil at 90 cents a pound:
Milk $0.03400
Interest and depreciation .00054
Labor .00416
Pasteurization and separation .00192
Ice .00016
Salt and rennet .00005
Tin-foil wrapping paper .00400
--------
Per cheese 0.04483
COST OF MAKING PIMIENTO-CREAM CHEESE.
Pimiento-cream cheese is made practically the same as cream cheese,
with the single exception that pimiento peppers are added. The cheese
is usually marketed in 4-ounce glass jars, which may be obtained in
gross lots for about 2 cents each. Pimiento peppers cost about 40 cents
a pound and are added to the cheese at the rate of 1 pound to from 10
to 20 pounds of curd, as some people prefer a higher proportion of
the peppers. The figures given are on the basis of 1 pound of peppers
to 12 pounds of cheese. The labor charge will be somewhat greater for
pimiento cheese than for cream cheese; the labor charges are figured
at 3½ hours instead of 2½, as in the case of cream cheese. There would
then be a yield of 26 pounds of cheese, costing $4.08. When pimiento
cheese is produced under the conditions outlined the cost for each
jar may be summarized as follows:
Milk $0.03457
Interest and depreciation .00055
Labor .00593
Pasteurization and separation .00196
Ice .00016
Salt and rennet .00005
Glass jar .02000
Peppers .00666
-------
Per jar .06988
COST OF MAKING NEUFCHÂTEL CHEESE.
Figuring a yield of 15 pounds of cheese per 100 pounds of milk and each
package weighing 2½ ounces, the cost of making one Neufchâtel cheese
may be summarized as follows:
Milk $0.02500
Depreciation and interest .00033
Ice .00013
Labor .00260
Pasteurization .00120
Salt and rennet .00005
Tin-foil wrapping paper .00400
-------
Per cheese .03331
MARKETING.
Neufchâtel, cream, and pimiento-cream cheeses are sold by the box.
The wholesale price of a cheese is usually 2 or 3 cents less than
the retail price. Cream cheese retails for about 15 cents a package,
Neufchâtel for 7 cents, and pimiento cream at 15 cents a jar.
RETURNS FROM 100 POUNDS OF MILK.
Upon the basis of the calculated cost of manufacturing and at current
prices for the cheese, the following returns should be obtained per 100
pounds of 4 per cent milk, viz, for cream cheese $9, for Neufchâtel
$8.40, and for pimiento cream $8.85. After subtracting the estimated
cost of making the cheese from 4 per cent milk, valued at $2.40 a
hundredweight, there should be a net profit of $6.14 for cream cheese,
$6.22 for Neufchâtel, and $4.45 for pimiento cream. Rent and cost of
marketing are not considered.
POSSIBILITIES.
The desirability of making these varieties of cheese upon a small scale
and successfully marketing them depends upon the skill of the maker and
his ability to obtain a direct and ready market for his product. When
cheese is made and delivered once or twice a week, a dairyman is in
far better position to serve the public by selling a perfectly fresh
product than the larger manufacturers, working at a distance, who are
obliged to dispose of their cheese several days after it is made, and
who must pay the additional expense of boxing and shipping. If the
cheese is marketed directly upon a small scale it is not necessary
to put it into the flat boxes, as is the case if it is handled
commercially. The cheeses may be disposed of satisfactorily by placing
them in one large box and piling one cheese upon another. When cheese
of this type is delivered upon a milk route the use of a special box
provided with two compartments, one for ice and the other for cheese,
is advisable during the warm periods of the year. Pimiento-cream
cheese, because of its keeping quality, is particularly adaptable to
small-scale operations. When sold in glass jars it is sold as readily
as the product of the larger manufacturers. With a direct outlet,
arrangements may be made to use the jars again and thereby reduce the
cost of marketing.
When suitably situated it should be practicable for many dairymen to
supply cheese to a neighboring town at good prices for their milk and
extra trouble. It should be especially feasible for the milk dealer to
dispose of his surplus milk in the form of cheese; in fact, in some
cases for some of these kinds of soft cheese he would receive as much
as or more than for the milk. By beginning in a small way the milk
dealer should be able to develop a trade in fancy cheeses, such as
cottage, Neufchâtel, cream, and pimiento cream, and by selling direct
to the consumer he could compete successfully with larger manufacturers.
KEEPING QUALITIES OF THE CHEESE.
When wrapped in foil and put into a cold place immediately after
making, cream and Neufchâtel cheeses should keep from 6 to 12 days
without developing objectionable flavors; usually cream cheese seems
to keep somewhat better than Neufchâtel. If pimiento-cream cheese is
placed in the customary jars and held at 50° F. or below, it should be
still palatable at the end of a month. These products develop a sourish
taste rather quickly when held at a high temperature. The temperature,
therefore, is by far the most important factor concerned in regulating
the keeping qualities of the cheese. There may be considerable
variation in both the salt and water content of the cheese without
causing much deterioration.
EQUIPMENT FOR MAKING NEUFCHÂTEL AND CREAM CHEESES.
Little equipment is needed for making these cheeses for home
consumption, and many satisfactory substitutes may be found for that
mentioned. When the cheese is marketed on a large scale a greater
outlay is desirable in order to handle it efficiently.
_Floating dairy thermometer._--The use of a reliable and accurate
thermometer is imperative if uniform results are to be obtained. A
thermometer of this kind is not expensive, and when not in use should
always be kept in the case.
_Starter bottles._--Pint milk bottles, which may be covered with glass
tumblers, are needed for holding the starter, although the size of the
containers depends, of course, upon the quantity of cheese made. Pint
fruit jars also can be used; and may be covered with bowls.
_Shotgun cans._--These cans are usually 9 inches in diameter, 20 inches
high, and hold about 4 gallons of milk. For work on a small scale a
10-quart, heavily tinned or enameled pail may be used satisfactorily.
_Rennet and pepsin._--Commercial liquid rennet and powdered pepsin have
been found to be satisfactory curdling agents. Fresh junket tablets
also produce good results.
_Milk agitator._--A stirrer is desirable to cause a uniform
distribution of rennet or starter and to aid in preventing a too rapid
rising of the cream. A long-handled spoon may be used if only a small
quantity of cheese is made.
_Draining rack._--The rack shown in figure 1 is rectangular, 13 inches
wide, 36 inches long, and 10 inches deep. The corner posts extend 1½
inches beyond the strips at top and bottom, with the top rounded,
so that a ring may fit over them. The bottom slats fit loosely into
notches and are removable for washing purposes. The materials required
are 4 corner posts 1½ by 1½ by 10 inches, 9 strips 1 by ⅜ by 36 inches,
and 6 strips 1 by ⅜ by 12¼ inches, notched to receive bottom slats, all
made of pine. A cloth is fastened upon each frame and the contents of
one can poured upon each cloth. For small-scale operations an orange
crate or a boiler or pail may serve the same purpose.
_Drain cloth._--Unbleached cotton sheeting is recommended for this
purpose. A fine-meshed cloth gives strength and aids in preventing
losses of fat and casein. The size of the cloth depends upon the
nature of the draining rack. Each cloth should be 45 inches long and
a yard wide, with the ends hemmed. After use each should be quickly
and carefully washed and dried in order to increase the period of its
usefulness.
_Press._--If a screw press is available, its use is to be recommended.
A 50 or 60 pound weight, such as a can of water or bucket of stones,
left upon the curd overnight usually proves to be satisfactory. (See
figs. 2 and 3.)
_Curd worker._--For small-scale operations a bread mixer or a potato
masher may be used to give the curd proper consistence and to
incorporate the salt. When working on a larger scale a butterworker
or food chopper will serve the same purpose. _Food chopper._--A food
chopper with special attachments and a hopper are essential for molding
the cheese into the desired forms. Depending upon the quantity of
cheese handled, satisfactory food choppers may be obtained in three
sizes, costing about $2, $5, and $8.50. (See fig. 8.) The smaller
machines may be used in handling Neufchâtel and pimiento-cream cheese,
but cream cheese requires the large size for making the customary flat
packages. The large machine is to be recommended if the weekly output
of cheese amounts to a few hundred pounds, although the medium-sized
machine would probably do the work as effectively, only more slowly and
with more labor.
[Illustration: FIG. 8.--Grinding and molding equipment.]
_Cheese hopper._--The hopper consists of an open box 3 inches deep,
made of maple, with sides sloping outward about half an inch. The box
has a hole in the bottom 3⅛ by 3⅝ inches. To the bottom of the box
a board five-eighths of an inch thick is screwed, which has a hole
corresponding to that of the box. The hopper is fastened to the food
chopper by means of a beveled strip of wood and button, as indicated
in figure 9. The base of the box will probably have to be grooved
in order to allow the wheel to turn without friction. The materials
required are (1) two quadrangular-shaped pieces of wood 3 inches high,
five-eighths of an inch in thickness, and whose tops measure 9⅜ inches
and the bottoms 8 inches; (2) two pieces of similar shape, except that
the tops measure 11½ inches and the bases 10¼ inches; (3) one piece
10⅞ inches long, 10⅛ inches wide, and three-quarters of an inch thick;
(4) one piece 9⅜ inches long, 7 inches wide, and three-quarters of
an inch thick: and (5) one piece 7 inches long, 4⅜ inches wide, and
five-eighths of an inch thick.
[Illustration: FIG. 9.--Under view of cheese hopper, showing method of
attachment.]
_Neufchâtel attachment._--The attachment for molding Neufchâtel and
pimiento-cream cheeses consists of a tin form having a conical shape
with a tube attached. The cone has a 2¼-inch base which gradually
tapers down to a tube whose diameter is 1½ inches. (See fig. 10.) The
distance from the base of the cone to the tube attached is 3¼ inches:
the tube is about 5 inches long. A vertical lip about one-quarter of an
inch across makes it possible to connect the tube to the food chopper;
the attachment fits into the ring of the chopper.
[Illustration: FIG. 10.--Molding attachments for Neufchâtel and cream
cheese.]
_Cream-cheese attachment._--The cream-cheese attachment consists of a
ring to which a rectangular-shaped molding tube is soldered. (See fig.
10.) The base of the tube is 2⅛ inches wide and fifteen-sixteenths of
an inch thick. The delivery end of the tube, which is 2⅛ inches wide
and three-quarters of an inch thick, is cut back one-third of an inch
at each corner and V-shaped pieces of tin removed. The lips of the
tube are then drawn together until there is about one-sixteenth of an
inch of free space at each corner.
[Illustration: FIG. 11.--Belt conveyer.]
_Belt conveyer._--The belt conveyer used in removing the cheese as it
leaves the attachment is shown in fig. 11. It is a rectangular-shaped
box, 20 inches long, 6 inches wide, and 4¾ inches deep, with the ends
and top removed. Five bearings fit into the notches on one side and
holes on the other side in two strips of iron fastened to the upper
edges of the two open ends of the box. A 3½-inch canvas belt runs
snugly though not tightly upon the rollers. The materials required are
two pieces of maple 4¾ inches wide, one-half inch thick and 20 inches
long; four oak rollers 4⅜ inches long and 1¾ inches in diameter; one
oak roller 4⅜ inches long and 1½ inches in diameter. The rollers have a
one-sixteenth-inch clearance and are beveled one-eighth of an inch from
bearing to outer face. In addition, two 20-inch strips of galvanized
iron 1 inch wide and one-eighth of an inch thick are needed. In both
ends of one of these strips of iron there are four outward-slanting
notches which are one-half inch deep and one-eighth inch wide, and
evenly spaced between the ends there are three additional vertical
notches of the same size. There are 11 one-eighth-inch holes in the
second iron strip, corresponding to, parallel with, and of the same
height as the bottom of the notches of the first strip. The boards and
strips of iron are joined together by means of screws.
[Illustration: FIG. 12.--Cheese cutter.]
_Cheese cutter._--A cheese cutter consists of a rectangular framework
of poplar over which 7 fine wires are drawn. (See fig. 12.) The wires
are fastened by means of iron pegs or screws to the outer edge of
two half-inch strips 15 inches long. The strips are 5 inches apart,
parallel, and are supported by 3 vertical pieces of wood 5 inches long,
3 inches wide, and one-half inch thick. Each of these supports is
hollowed out in order to give plenty of space for cutting the cheese.
The vertical supports are held in place by means of a single flat strip
13¾ inches long, seven-eighths inch wide, and one-quarter inch thick.
The wires are placed 2½ inches apart and the supports 6¾ inches apart.
All connections are made with 1-inch screws.
_Tin-foil paper._--Tin foil covered with parchment paper is generally
used to wrap the cheese (cream or Neufchâtel), although of late
aluminum foil has been used quite extensively. The dimensions of the
foil are 4½ by 6 inches, and it is purchased by the pound.
SUMMARY OF DIRECTIONS.
The following outline for making the Neufchâtel group of cheeses is
based on 30 pounds or 3½ gallons of milk.
Except as noted, the process is the same for Neufchâtel as for cream
cheese. For Neufchâtel cheese use whole milk that tests 4 per cent, and
for cream cheese use milk standardized to 6 per cent.
If it is desired to pasteurize, heat the milk to 145° F., hold at that
temperature for 30 minutes, then cool to 80° F. for Neufchâtel and 83°
F. for cream cheese. If the milk is pasteurized, a starter must be
added.
Add half a pint of a good starter or clean-flavored sour milk and
stir well. Rennet is then added at the rate of one-third of a cubic
centimeter (about eight drops), diluted in a cup of cold water, stirred
in thoroughly, and the milk set aside to curdle. In place of rennet,
powdered pepsin (one-half the size of a pea) dissolved in a cup of cold
water, or one-third of a junket tablet dissolved in a like quantity of
water, may be added. In making cream cheese it is advisable to use a
very slightly larger quantity of the curdling agent than for Neufchâtel.
If the milk is not pasteurized, warm or cool it to the temperatures
mentioned above, add starter and rennet as described, and set away to
curdle.
If starter is not used, the milk is set away for several hours, at
the temperature described, before the rennet or other curdling agent
is added. After thoroughly stirring, the milk is set away at the same
temperature to curdle. In either process the time necessary for proper
curdling is from 16 to 18 hours. It is often convenient to set the milk
to curdle overnight.
Pour the coagulum or curdled milk upon the drain cloth and allow it to
drain from 2 to 4 hours, or until practically no whey drips from the
cloth and the curd is comparatively dry.
Scrape the curd toward the center of the cloth and tie the diagonal
corners of the cloth together to facilitate handling.
If ice is available place the bag of curd in crushed ice and leave it
for 3 hours or longer. If ice is not available allow the curd to drain
an extra hour or more.
Place the bag of curd between two clean boards, put a 50-pound weight
upon it, and let it stand. Pressing should cease when there is a yield
of about 4½ pounds of Neufchâtel or about 5½ pounds of cream cheese.
This will take about 6 or 8 hours. If a cider or other screw press is
available the time required for pressing is about 1½ hours.
Remove the curd from the cloth into a pail, sprinkle two level
tablespoonfuls of fine salt over the curd, and thoroughly mix with
a potato masher until it has a smooth, buttery consistence. Running
the cheese through a food chopper or working it with a butterworker
produces the same result.
Place the cheese in a crock or enameled dish until ready for use.
Mold the cheese into commercial packages by means of the food chopper,
special attachment, and cheese cutter.
Wrap in tin foil or aluminum foil, or pack in glass jars.
Keep the cheese at a temperature of 50° F. or below until consumed. At
that temperature Neufchâtel and cream cheese should keep from 6 to 12
days, and pimiento-cream cheese should keep nearly a month.
THE USE OF NEUFCHÂTEL AND CREAM CHEESE IN THE DIET.
In nutritive value these cheeses compare favorably with other staple
foods, especially meat. They are easily digested when taken in moderate
quantities and in combinations with other foods, and, being rich in
protein and fat, they easily replace such foods as meat, fish, and
eggs. There are many foods with which they combine to form appetizing
and attractive dishes that are easily and quickly prepared. These
cheeses may be used in a greater number of ways than other varieties
because they are soft in texture, blend well with most foods, and are
rich in protein and fat. Perhaps the most desirable ways to serve them
are in the forms of salads, sandwiches, and similar dishes.
The Office of Home Economics, States Relations Service, in cooperation
with the Dairy Division, has made the following studies of cheese
cookery:
Either cream or Neufchâtel cheese may be combined with such foods as
olives, green peppers, pimientos, pickles, different kinds of nuts,
various vegetables, and nearly all fruits. In addition to the desirable
blending of the flavors of cheese and the other ingredients, the
combinations give spice, color, and attractiveness, increase the food
value, and afford a variety of dishes easily and quickly prepared.
The following recipes illustrate a few of the many ways of serving
these cheeses. Cream or Neufchâtel cheese may be used in each of the
following recipes unless otherwise noted:
SALADS.
PLAIN CHEESE SALAD.
Cut the cheese into small pieces and scatter them over lettuce leaves.
Serve with French or mayonnaise dressing.
CHEESE AND PIMIENTO SALAD.
Stuff canned pimientos with the cheese and cut in slices. Serve on
lettuce leaves with French or mayonnaise dressing.
OLIVE AND PIMIENTO-CHEESE SALAD OR SANDWICH.
Add cream or Neufchâtel cheese, chopped olives, and pimientos in equal
parts. Salt to taste and form into a roll or mold. Cut into slices and
serve on lettuce leaves with French or mayonnaise dressing.
CHEESE AND LETTUCE SALAD.
3 leaves of lettuce (chopped).
1 cheese or 4 tablespoons.
½ teaspoon salt.
⅛ teaspoon paprika.
Mix ingredients, roll into balls, and cover with toasted bread crumbs.
Serve plain or on lettuce leaves with dressing.
TOMATO AND CHEESE SALAD NO. 1.
Choose medium-sized tomatoes, peel, and slice very thick. Drain well
and wipe each slice. On top of each put a thick layer of cheese,
mixed with chopped green peppers. Cover all with French or mayonnaise
dressing and serve on lettuce. Pimiento peppers may be used instead of
or with green peppers.
TOMATO AND CHEESE SALAD NO. 2.
Stuff cold tomatoes with cream, pimiento-cream or Neufchâtel cheese.
Serve on lettuce leaves with French or mayonnaise dressing.
TOMATO AND CHEESE SALAD NO. 3.
Mix with the cheese chopped pimientos, celery, and olives. Season with
salt and paprika. Wash and remove centers from fresh, medium-sized
tomatoes, and fill the cavity with the seasoned cream cheese. Serve on
lettuce leaf with salad dressing.
BLANCHED GREEN PEPPERS AND CHEESE SALAD.
Blanch peppers, cut off large end, then remove centers and put peppers
on ice. Mix with the cheese:
¼ teaspoon salt, 1 dash paprika, 6 stuffed olives, chopped fine.
While soft, press into the hollowed peppers, chill, and cut into
slices. Serve on lettuce leaves with mayonnaise, or use as a garnish.
RADISH AND CHEESE SALAD.
Select medium-sized radishes, wash and scrape out the centers, adding
the part removed to cream cheese to which pimientos or nuts have been
added. Mix well and fill radishes with mixture and serve on lettuce
leaves with dressing. This cheese combines well with almost any
vegetable or fruit to make salads and sandwiches.
CHEESE AND VEGETABLE SALAD.
Slice thin some peeled tomatoes and cucumbers. Make a quantity of
cheese balls, heap them on lettuce hearts in the middle of a flat dish,
and put little piles of cucumbers and tomatoes alternately around them.
Cover with French or mayonnaise dressing and serve.
POTATO AND CHEESE SALAD.
Salad dressing.
1 egg.
¼ teaspoon of salt.
¼ cup of vinegar.
¼ cup of water.
Mustard or curry powder.
1 cheese or 4 tablespoons.
Diced potatoes.
Add to well-beaten egg the other ingredients and cook over water until
thick, then add the cheese and stir until melted and smooth. Pour over
the potatoes, which have been cubed or diced, and mix well. Chopped
celery, sweet peppers, or celery seed change the taste and give variety.
CHEESE AND CELERY SALAD.
1 stalk celery.
2 cheeses or ⅔ cup.
1 teaspoon of salt.
2 tablespoons of ground pecan nuts.
¼ tablespoon of paprika.
2 tablespoons of finely cut celery tops and lettuce leaves.
Separate the celery, clean thoroughly, and place on ice until crisp.
Mash cheese until soft, and add salt, paprika, and ground nut meats.
Dry the celery, fill the hollow part with the cheese mixture, and roll
in finely chopped parsley or celery tops. Cut into 2-inch pieces and
serve on crisp lettuce leaves with French dressing.
PRUNE AND CHEESE SALAD.
Cream the cheese with mayonnaise and to each half cup of the mixture
add one-quarter cup of English walnut meats, broken. Roll into tiny
balls and place inside seeded prunes which have been cooked for
10 minutes in lemon juice and water. Serve on lettuce leaves with
mayonnaise.
PINEAPPLE AND CHEESE SALAD.
Place slices of pineapple on lettuce leaves, cover with slices or
pieces of cheese, and serve with mayonnaise dressing.
PEACH AND CHEESE SALAD.
Peel large peaches and cut into halves; remove stones and put on ice;
place on lettuce and add a spoonful of mayonnaise. In center of each
place a ball of cheese.
ASTORIA SALAD.
4 large figs.
1 teaspoon lemon juice.
1 cup of cheese, creamed.
8 large dates.
½ cup almonds.
Add the lemon juice to the cheese, salt to taste, and beat thoroughly.
Remove stones from dates. Add figs and almonds, chopping all together
and beating to a smooth paste. Add cheese mixture and mix well
together, form into molds or balls, and serve on lettuce leaves
with salad dressing mixed with an equal quantity of whipped cream.
Maraschino cherries may be used instead of figs.
HONOLULU SALAD.
Put a slice of raw or canned pineapple on a nest of lettuce leaves. Mix
one-half cup of cheese with a pimiento pepper; add a dash of salt and
cayenne or tabasco. Form into balls and place one in the center of each
slice of pineapple. Serve with mayonnaise dressing.
CHEESE SALAD AND PRESERVES.
Place pieces of the cheese on lettuce leaves and cover with French or
mayonnaise dressing. Serve with currants or other fruits, preserved in
honey or sugar.
NUT AND CHEESE SALAD.
Cover whole blanched almonds with cheese and form in egg shapes. Roll
in finely ground almonds. Pile in nests of lettuce leaves. Serve with
mayonnaise dressing. Peanuts and many other nuts may be used equally
satisfactorily.
PEAR AND CHEESE SALAD NO. 1.
Mix chopped pecans with the cheese, form into balls, roll them in
finely chopped nuts, and place in cavities of California white pears.
Serve on lettuce leaves with mayonnaise.
PEAR AND CHEESE SALAD NO. 2.
Wash ripe pears and cut in two (crosswise). Scoop out the center from
one half and fill the pear cup thus made with the cheese, to which
chopped nuts, salt, and paprika have been added. Cover with the other
half, chill, and serve with mayonnaise.
CHEESE AND FRUITS.
CHEESE AND CHERRIES.
Select large whole cherries; wash, drain, and stone. Fill the centers
with cheese and serve on lettuce leaves with mayonnaise. The cheese may
be prepared with nut meats or pimientos before filling the cherries.
CHEESE AND DATES.
Select large, firm dates; wash, drain, and stone. Stuff with cream
cheese seasoned with salt and paprika. Chill and serve on a nest of
lettuce leaves with mayonnaise or special cheese dressing.
CHEESE SURPRISE.
Select tart apples of uniform size; core, pare, and steam in a sirup
of 1 cup of sugar to 2 cups of boiling water until soft. When cool
place on the ice to chill thoroughly. Season cream cheese with salt and
paprika and mix together until soft. Cover the apples with the cheese
mixture. Chill again before serving. Serve on lettuce.
CHEESE AND APPLES.
Mix with one cheese 12 dates (seeded and chopped) and 1 tablespoon
of chopped pecan nuts. Wash and core good eating apples and fill the
centers with the cheese mixture. Chill and serve on crisp lettuce
leaves with French or mayonnaise dressing.
FROZEN CHEESE WITH FIGS.
Mash two cheeses and beat them with half a cup of stiffly beaten cream
until smooth; flavor, and sweeten to taste. Put into covered pail or
mold and bury in ice and salt for 4 hours. Slice in pieces 2 inches
thick and cut round with biscuit cutter. In the side of each piece put
a preserved fig or some other fruit.
TOMATO RABBIT.
2 tablespoons of butter.
2 tablespoons of flour.
¾ cup of stewed and drained tomatoes.
5 cheeses, or 1⅔ cups.
¾ cup of milk.
⅛ teaspoon of soda.
Cook the butter and flour together, add milk, and as soon as the
mixture thickens add tomatoes and soda. Then add cheese and seasoning.
Serve on toast, whole wheat, or Graham bread.
BAKED CHEESE AND TOMATO.
Select good whole tomatoes, remove part of contents, stuff with cheese,
and bake. Green peppers may be used in the same way. Serve hot.
CHEESE SANDWICHES.
CUBAN SANDWICH.
Between two slices of bread place lettuce with a little salad dressing
or salt on it, then a slice of cheese, and finally thin slices of dill
pickles or a little chopped pickle.
TOASTED CHEESE SANDWICHES.
Plain bread and butter sandwiches with fairly thick slices of cheese
between are toasted, and on picnics or at chafing-dish suppers are
often browned in a pan in which bacon has been fried.
CHEESE AND JELLY SANDWICH.
Spread slices of bread with a layer of cream cheese, then a layer of
jelly. Place another layer of bread on top to form a sandwich, then
toast.
CHEESE-DATE-NUT SANDWICH.
Season cream cheese with chopped dates and nuts and serve as sandwich
filling for graham crackers.
CHEESE FOR SANDWICHES.
Add salt, a few drops of vinegar, paprika, and a speck of mustard to
one cream or Neufchâtel cheese. Mix thoroughly and spread between thin
slices of bread. Anchovy essence may be added to the mixture if desired.
CHEESE PASTE FOR SANDWICHES.
½ cup of tomato ketchup.
2 tablespoons chopped pecans.
2 cheeses or ⅔ cup.
1 teaspoon onion juice.
1 teaspoon of salt.
¼ teaspoon paprika.
Cream the cheese and mix with the other ingredients. Spread between
thinly cut slices of bread. This will make sufficient paste for about
24 ordinary sandwiches.
CHEESE AND JAM SANDWICHES.
Brown bread.
Cheese.
Cheese with jam, marmalade, or preserved ginger.
Slice bread thin and spread with layer of jam or marmalade; strawberry
and peach flavors give best results. Spread a layer of cheese over jam
and cover with another slice of bread. Press and serve.
CHEESE AND VEGETABLES.
CHEESE AND POTATO PUFFS.
1 cheese or 4 tablespoons.
1 cup hot seasoned mashed potatoes.
1 egg.
½ teaspoon of salt.
1 dash of paprika.
½ teaspoon parsley chopped fine.
Mix cheese and potatoes, add salt, parsley, paprika, and yolk of
egg well beaten. Fold in the stiffly beaten white of egg, place by
spoonfuls on a greased pan, and bake until a golden brown.
CHEESE-POTATO CAKES.
Mix one cheese with 2½ cups of cold mashed potatoes; season with salt,
pepper, or a little paprika. Form into cakes and fry quickly in a
little fat.
CHEESE ROLLS.
A large variety of rolls may be made by combining legumes--beans of
different kinds, cowpeas, lentils, or peas--with cheese, and adding
bread crumbs to make the mixture thick enough to form into a roll.
Beans are usually mashed, but peas or small Lima beans may be combined
whole with bread crumbs and cheese, and enough of the liquor in
which the vegetables have been cooked may be added to get the right
consistence. Chopped spinach, beet tops, or head lettuce may be used
instead of the legumes.
CHEESE AND BEAN ROAST.
1-pound can kidney beans or equivalent of other cooked beans.
3 cheeses or 1 cup.
Bread crumbs.
Salt.
Mash the beans or put through a meat grinder. Add cheese and bread
crumbs enough to make the mixture sufficiently stiff to be formed into
a roll. Bake in a moderate oven, basting occasionally with fat and
water. Serve with tomato sauce. This dish may be flavored with onions,
chopped and cooked in butter and water.
CHEESE AND CELERY RELISH.
Cut stalks of deep-grooved celery into pieces about 2 inches long. Fill
grooves with Neufchâtel, cream, or pimiento cheese and serve with bread
and butter as a salad course or serve as a relish.
TOMATOES AND CHEESE.
Broil slices of tomatoes, season with salt and paprika, place on slices
of bread, cover the broiled tomatoes with seasoned cheese, and place in
oven until cheese is melted. Serve at once.
CHEESE AND PARSLEY BALLS.
Season the cheese and mold into balls, chill, and roll in finely
chopped parsley. Serve as garnish or on lettuce leaves with French or
mayonnaise dressing.
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.
CHEESE AND EGGS.
DEVILED EGGS WITH CHEESE.
Deviled eggs are very much improved by the use of cream or Neufchâtel
cheese mixed with the egg yolk. The cheese prevents the crumbling of
the yolk, as is usually the case with deviled eggs. Beat the eggs
slightly, mix them with the other ingredients, and cook over a very
slow fire, stirring constantly so as to melt the cheese by the time the
eggs are cooked.
BAKED EGGS WITH CHEESE.
4 eggs.
2 or 3 cheeses or from ⅔ to 1 cup.
1 cup of fine, soft, stale bread crumbs.
¼ teaspoon of salt.
Few grains cayenne pepper.
Break the eggs into a buttered baking dish or into ramekins, and cook
in a hot oven until they begin to turn white around the edges. Cover
the mixture with crumbs, cheese, and seasoning. Brown in a very hot
oven so that the cheese is brown without the eggs being cooked too
much. White sauce may be put over eggs before the cheese mixture is
added.
CREAMED CHEESE AND EGGS.
3 hard-boiled eggs.
1 tablespoon of flour.
1 cup of milk.
½ teaspoon of salt.
Speck of cayenne.
4 slices of toast.
2 or 3 cheeses or from ⅔ to 1 cup.
Make a thin white sauce with the flour, milk, and seasoning. Add the
cheese and stir until melted. Chop the whites of the eggs and add them
to the sauce. Pour over the toast, then cut the yolks in small pieces
and sprinkle over the whole.
CHEESE OMELET.
2 eggs.
2 teaspoons of milk.
1 cheese or 4 tablespoons.
½ tablespoon of butter.
¼ teaspoon salt.
Dash of pepper.
Cream the cheese until soft, add milk, then the well-beaten yolks of
the eggs, and then the stiffly beaten whites. Place a little butter in
an iron skillet and when hot pour in the omelet. Cook until brown, then
place under flame in an oven until slightly dried out on top, turn, and
serve on hot platter. Season with salt, pepper, and butter.
SCRAMBLED EGGS WITH CHEESE.
3 eggs.
3 cheeses, or 1 cup.
1 tablespoon of chopped parsley.
½ teaspoon of salt.
Pinch of nutmeg if desired.
CHEESE SOUFFLÉ.
3 eggs.
¼ teaspoon of salt.
1 cheese, or 4 tablespoons.
5 tablespoons of honey.
¼ cup of sour cream.
Beat cream and cheese until smooth. Add honey so that it is well
blended, add yolks, then beaten whites. Fill pastry cases and bake
25 minutes. They will puff over the cases. If preferred, they may be
baked in custard cups instead of cases. Serve with cheese sauce made by
heating thick cream and cheese, blending with spoon and beater.
MISCELLANEOUS CHEESE DISHES.
Cream or Neufchâtel cheese may be used in preparing many dishes which
may take the place of or supplement meat dishes, as well as in the
recipes given below. It is not recommended to use them instead of
American Cheddar or other cheese, but to show the many ways of using
them satisfactorily. Since these cheeses are not ripened, they have
a mild-cheese flavor in contrast to the strong-flavored cheese. The
Cheddar cheese is often cheaper, has a more pronounced flavor, and when
obtainable should be used in the regular way.
When these cheeses are made in the home, and are therefore not so
expensive, or when a mild-cheese flavor is desired, or when the other
cheeses are not easily obtainable, they will be found very acceptable
in preparing many dishes, a number of which are given below. The
nutritive value of the menu and the number of palatable dishes which
may be served will be greatly increased by their use.
In many recipes calling for cheese the omission of butter and the
substitution of a smaller quantity of skim milk or water for whole milk
is very desirable and more wholesome because of the high fat and water
content of the cheese.
PIMIENTO AND CHEESE ROAST.
2 cups of Lima beans, cooked.
2 canned pimientos, chopped.
2 cheeses or ⅔ cup.
Bread crumbs.
Salt and pepper.
Put the cheese, beans, and peppers through a meat grinder. Mix well and
add bread crumbs until stiff enough to form into a roll. Brown in oven,
basting occasionally with fat and water.
FRIED BREAD WITH CHEESE.
Cut stale bread into thin pieces and put two pieces together with
cheese between them. Dip in a mixture of egg and milk and fry in butter
or other fat.
CHEESE SAUCE.
1 cup of milk.
2 tablespoons of flour.
From 1 to 3 cheeses or from 4 tablespoons to 1 cup.
Salt and pepper.
Thicken the milk with flour and add cheese just before serving,
stirring until melted.
This sauce may be used in preparing creamed eggs, to pour over toast,
with macaroni, rice, Welsh rabbit, or for baking with crackers soaked
in milk.
CHEESE AND MACARONI.
1 cup of macaroni broken into small pieces.
1 tablespoon of chopped green peppers.
1 tablespoon of butter.
1 teaspoon of onion juice.
1 teaspoon of chopped parsley.
3 cheeses or 1 cup.
Salt and pepper.
Cook the macaroni in boiling water until tender; rinse in cold water,
and cook parsley, onion, and green peppers in a little water with
butter. Mix all ingredients together with the cheese and bake in a
moderate oven about 15 minutes.
PLAIN CHEESE AND MACARONI.
Cook macaroni until done, drain water off, add salt and pepper and
cheese, stirring until cheese is melted. Serve at once.
CHEESE, RICE AND TOMATO.
1 cup of cooked rice.
1 teaspoon of salt.
1 cheese or 4 tablespoons.
½ of medium-sized green pepper.
¼ of medium-sized onion.
3 medium-sized tomatoes.
Cook tomatoes, onion, and green pepper 20 minutes. Add cooked rice and
seasoning, then the cheese. When melted, pour over heated crackers or
toast.
SAVORY CHEESE.
3 slices of bacon.
1 cheese or 4 tablespoons.
½ teaspoon onion juice.
1 tablespoon of milk.
¼ teaspoon of salt.
Dash of paprika.
Crisp the bacon and break it into small pieces. Mix cheese seasoning
and milk with bacon. Heat thoroughly and serve on toast or crackers.
CHEESE FONDUE.
1 cheese.
¼ cup of fine bread crumbs.
¼ teaspoon of salt.
3 teaspoons of milk.
¼ cup of hot water.
2 eggs.
Cream the cheese and add salt, hot water, bread crumbs, and milk, then
the well-beaten yolks of the eggs. The well-beaten whites are then
gently added. Pour the fondue into a greased baking dish and place in
a pan surrounded by hot water. Cook in a slow oven about 30 minutes or
until firm. Test in center with knife.
BERMUDA RELISH.
Arrange slices of Bermuda onion on toast with salt, pepper, and a drop
of tabasco sauce on each; then add a thin layer of cream cheese. Bake
long enough to melt the cheese.
CHEESE TOAST.
1 cheese, or 4 tablespoons.
½ teaspoon of salt.
⅛ teaspoon paprika.
Slice bread thin and cut into round pieces with biscuit cutter. Cream
the cheese, add salt and paprika, spread evenly on bread, and brown in
oven.
CHEESE CRUSTS.
Cut some stale bread in slices 2 inches thick. Trim crusts and spread
with one tablespoon of cheese. Season with salt and paprika. Lay in
baking pan and brown in oven.
CHEESE BALLS, FRIED.
½ cup of dry brown or victory bread crumbs.
1 cup of cheese.
1 egg.
¼ teaspoon of salt.
¼ teaspoon of mustard.
A few grains of cayenne pepper.
Mix ingredients, shape in small balls, and fry in deep fat.
FROZEN CHEESE.
4 cheeses, or 1⅓ cups.
1 quart of milk.
1 pint of cream.
2 eggs.
1½ cups of sugar.
Beat the cream and cheese together until smooth. To the well-beaten
yolks of the eggs add the sugar and vanilla to taste, and the milk.
Strain and freeze. When partly frozen add the well-beaten whites of the
eggs.
CHEESE RELISH.
1 cheese, or 4 tablespoons.
2 tablespoons of Roquefort cheese.
½ stalk celery.
1 large Bermuda onion.
1 tablespoon of butter.
2 green peppers.
½ tablespoon of paprika.
Rub the cheese and butter to a smooth paste, then add the paprika and
the onion, celery, and pepper, chopped fine. Chill and serve with hot
toasted cracker.
CHEESE DRESSING.
1 cheese, or 4 tablespoons.
1 egg.
¼ cup cold water.
1 tablespoon vinegar.
¼ teaspoon mustard.
½ teaspoon salt.
1 teaspoon sugar.
Beat the egg until light, add salt, sugar, and mustard, then water
and vinegar, and cook over boiling water until thick. Then add cheese
and beat until light and smooth. Serve when cold. A variety of salads
may be served with this dressing. Chopped hard-boiled eggs, shredded
pepper, and chopped olives, mixed and served on lettuce leaves with
this dressing, make an excellent salad.
Whole tomatoes, with centers removed and the center filled with chopped
cabbage, make a good salad with this dressing.
CHEESE SPOON BREAD.
1 egg.
1 cheese, or 4 tablespoons.
1 cup of milk.
½ cup of corn meal (white).
½ teaspoon of baking powder.
½ teaspoon of salt.
Heat milk, salt, and corn meal in double boiler for 5 minutes. Add
cheese, and when melted and cool stir in the baking powder, then add
the beaten egg. Bake in greased muffin rings or bread pan about 20
minutes.
CRACKERS AND CHEESE.
1 cheese, or 4 tablespoons.
1 egg.
3 drops of onion juice.
2 tablespoons of milk.
½ teaspoon of salt.
Soften the cheese, add milk, seasoning, and the yolk beaten until lemon
colored, and lastly fold in the stiffly beaten white of the egg. Place
spoonful on toast or crackers, heat thoroughly, and serve.
GINGERBREAD.
Make a gingerbread, reducing the quantity of sugar. When cold cut in
two and put in a layer of the following between the two halves:
2 cheeses or ⅔ cup.
2 tablespoons of chopped dates.
2 tablespoons of pecan nuts (chopped fine).
¼ tablespoon of salt.
Rub to a paste.
CHEESE FRITTERS.
1 cheese or 4 tablespoons.
1 cup of cooked rice.
¼ cup of milk.
1 egg.
½ teaspoon of onion juice, if desired.
¼ teaspoon of salt.
Dash of paprika.
Mix rice, cheese, milk, paprika, salt, and onion juice. Beat the egg
well and mix with the other ingredients. Drop by spoonfuls on lightly
greased skillet and turn when brown. Serve plain or with jelly.
CHEESE CROQUETTES.
Prepare the same as for cheese fritters. Chill the mixture thoroughly,
mold into shape, roll in fine bread crumbs, then in diluted egg (1
tablespoon of milk or water to an egg), and again in bread crumbs.
Place in greased pan and brown in oven. Serve with tart jelly.
[Illustration]
Transcriber’s Notes
This file uses _underscores_ to indicate italic text.
This file uses =equal signs= to indicate boldface text.
What appears in Caps and Small Caps in the book has been coverted to
All Caps in the text version.
Illustrations have been moved to between paragraphs.
Itemized changes from the original text:
On page 24, changed “or” to “of”,
near “If ice is available place the bag”
On page 30, changed “ususal” to “usual”,
near “Cook the oatmeal as”
On page 32, changed “cheese” to “cheeses”,
near “PIMIENTO AND CHEESE ROAST.”
On page 35, moved “Rub to a paste.” from ingredient list
to instruction list, near “GINGERBREAD.”
*** END OF THE PROJECT GUTENBERG EBOOK NEUFCHÂTEL AND CREAM CHEESE ***
Updated editions will replace the previous one—the old editions will
be renamed.
Creating the works from print editions not protected by U.S. copyright
law means that no one owns a United States copyright in these works,
so the Foundation (and you!) can copy and distribute it in the United
States without permission and without paying copyright
royalties. Special rules, set forth in the General Terms of Use part
of this license, apply to copying and distributing Project
Gutenberg™ electronic works to protect the PROJECT GUTENBERG™
concept and trademark. Project Gutenberg is a registered trademark,
and may not be used if you charge for an eBook, except by following
the terms of the trademark license, including paying royalties for use
of the Project Gutenberg trademark. If you do not charge anything for
copies of this eBook, complying with the trademark license is very
easy. You may use this eBook for nearly any purpose such as creation
of derivative works, reports, performances and research. Project
Gutenberg eBooks may be modified and printed and given away—you may
do practically ANYTHING in the United States with eBooks not protected
by U.S. copyright law. Redistribution is subject to the trademark
license, especially commercial redistribution.
START: FULL LICENSE
THE FULL PROJECT GUTENBERG LICENSE
PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
To protect the Project Gutenberg™ mission of promoting the free
distribution of electronic works, by using or distributing this work
(or any other work associated in any way with the phrase “Project
Gutenberg”), you agree to comply with all the terms of the Full
Project Gutenberg™ License available with this file or online at
www.gutenberg.org/license.
Section 1. General Terms of Use and Redistributing Project Gutenberg™
electronic works
1.A. By reading or using any part of this Project Gutenberg™
electronic work, you indicate that you have read, understand, agree to
and accept all the terms of this license and intellectual property
(trademark/copyright) agreement. If you do not agree to abide by all
the terms of this agreement, you must cease using and return or
destroy all copies of Project Gutenberg™ electronic works in your
possession. If you paid a fee for obtaining a copy of or access to a
Project Gutenberg™ electronic work and you do not agree to be bound
by the terms of this agreement, you may obtain a refund from the person
or entity to whom you paid the fee as set forth in paragraph 1.E.8.
1.B. “Project Gutenberg” is a registered trademark. It may only be
used on or associated in any way with an electronic work by people who
agree to be bound by the terms of this agreement. There are a few
things that you can do with most Project Gutenberg™ electronic works
even without complying with the full terms of this agreement. See
paragraph 1.C below. There are a lot of things you can do with Project
Gutenberg™ electronic works if you follow the terms of this
agreement and help preserve free future access to Project Gutenberg™
electronic works. See paragraph 1.E below.
1.C. The Project Gutenberg Literary Archive Foundation (“the
Foundation” or PGLAF), owns a compilation copyright in the collection
of Project Gutenberg™ electronic works. Nearly all the individual
works in the collection are in the public domain in the United
States. If an individual work is unprotected by copyright law in the
United States and you are located in the United States, we do not
claim a right to prevent you from copying, distributing, performing,
displaying or creating derivative works based on the work as long as
all references to Project Gutenberg are removed. Of course, we hope
that you will support the Project Gutenberg™ mission of promoting
free access to electronic works by freely sharing Project Gutenberg™
works in compliance with the terms of this agreement for keeping the
Project Gutenberg™ name associated with the work. You can easily
comply with the terms of this agreement by keeping this work in the
same format with its attached full Project Gutenberg™ License when
you share it without charge with others.
1.D. The copyright laws of the place where you are located also govern
what you can do with this work. Copyright laws in most countries are
in a constant state of change. If you are outside the United States,
check the laws of your country in addition to the terms of this
agreement before downloading, copying, displaying, performing,
distributing or creating derivative works based on this work or any
other Project Gutenberg™ work. The Foundation makes no
representations concerning the copyright status of any work in any
country other than the United States.
1.E. Unless you have removed all references to Project Gutenberg:
1.E.1. The following sentence, with active links to, or other
immediate access to, the full Project Gutenberg™ License must appear
prominently whenever any copy of a Project Gutenberg™ work (any work
on which the phrase “Project Gutenberg” appears, or with which the
phrase “Project Gutenberg” is associated) is accessed, displayed,
performed, viewed, copied or distributed:
This eBook is for the use of anyone anywhere in the United States and most
other parts of the world at no cost and with almost no restrictions
whatsoever. You may copy it, give it away or re-use it under the terms
of the Project Gutenberg License included with this eBook or online
at www.gutenberg.org. If you
are not located in the United States, you will have to check the laws
of the country where you are located before using this eBook.
1.E.2. If an individual Project Gutenberg™ electronic work is
derived from texts not protected by U.S. copyright law (does not
contain a notice indicating that it is posted with permission of the
copyright holder), the work can be copied and distributed to anyone in
the United States without paying any fees or charges. If you are
redistributing or providing access to a work with the phrase “Project
Gutenberg” associated with or appearing on the work, you must comply
either with the requirements of paragraphs 1.E.1 through 1.E.7 or
obtain permission for the use of the work and the Project Gutenberg™
trademark as set forth in paragraphs 1.E.8 or 1.E.9.
1.E.3. If an individual Project Gutenberg™ electronic work is posted
with the permission of the copyright holder, your use and distribution
must comply with both paragraphs 1.E.1 through 1.E.7 and any
additional terms imposed by the copyright holder. Additional terms
will be linked to the Project Gutenberg™ License for all works
posted with the permission of the copyright holder found at the
beginning of this work.
1.E.4. Do not unlink or detach or remove the full Project Gutenberg™
License terms from this work, or any files containing a part of this
work or any other work associated with Project Gutenberg™.
1.E.5. Do not copy, display, perform, distribute or redistribute this
electronic work, or any part of this electronic work, without
prominently displaying the sentence set forth in paragraph 1.E.1 with
active links or immediate access to the full terms of the Project
Gutenberg™ License.
1.E.6. You may convert to and distribute this work in any binary,
compressed, marked up, nonproprietary or proprietary form, including
any word processing or hypertext form. However, if you provide access
to or distribute copies of a Project Gutenberg™ work in a format
other than “Plain Vanilla ASCII” or other format used in the official
version posted on the official Project Gutenberg™ website
(www.gutenberg.org), you must, at no additional cost, fee or expense
to the user, provide a copy, a means of exporting a copy, or a means
of obtaining a copy upon request, of the work in its original “Plain
Vanilla ASCII” or other form. Any alternate format must include the
full Project Gutenberg™ License as specified in paragraph 1.E.1.
1.E.7. Do not charge a fee for access to, viewing, displaying,
performing, copying or distributing any Project Gutenberg™ works
unless you comply with paragraph 1.E.8 or 1.E.9.
1.E.8. You may charge a reasonable fee for copies of or providing
access to or distributing Project Gutenberg™ electronic works
provided that:
• You pay a royalty fee of 20% of the gross profits you derive from
the use of Project Gutenberg™ works calculated using the method
you already use to calculate your applicable taxes. The fee is owed
to the owner of the Project Gutenberg™ trademark, but he has
agreed to donate royalties under this paragraph to the Project
Gutenberg Literary Archive Foundation. Royalty payments must be paid
within 60 days following each date on which you prepare (or are
legally required to prepare) your periodic tax returns. Royalty
payments should be clearly marked as such and sent to the Project
Gutenberg Literary Archive Foundation at the address specified in
Section 4, “Information about donations to the Project Gutenberg
Literary Archive Foundation.”
• You provide a full refund of any money paid by a user who notifies
you in writing (or by e-mail) within 30 days of receipt that s/he
does not agree to the terms of the full Project Gutenberg™
License. You must require such a user to return or destroy all
copies of the works possessed in a physical medium and discontinue
all use of and all access to other copies of Project Gutenberg™
works.
• You provide, in accordance with paragraph 1.F.3, a full refund of
any money paid for a work or a replacement copy, if a defect in the
electronic work is discovered and reported to you within 90 days of
receipt of the work.
• You comply with all other terms of this agreement for free
distribution of Project Gutenberg™ works.
1.E.9. If you wish to charge a fee or distribute a Project
Gutenberg™ electronic work or group of works on different terms than
are set forth in this agreement, you must obtain permission in writing
from the Project Gutenberg Literary Archive Foundation, the manager of
the Project Gutenberg™ trademark. Contact the Foundation as set
forth in Section 3 below.
1.F.
1.F.1. Project Gutenberg volunteers and employees expend considerable
effort to identify, do copyright research on, transcribe and proofread
works not protected by U.S. copyright law in creating the Project
Gutenberg™ collection. Despite these efforts, Project Gutenberg™
electronic works, and the medium on which they may be stored, may
contain “Defects,” such as, but not limited to, incomplete, inaccurate
or corrupt data, transcription errors, a copyright or other
intellectual property infringement, a defective or damaged disk or
other medium, a computer virus, or computer codes that damage or
cannot be read by your equipment.
1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right
of Replacement or Refund” described in paragraph 1.F.3, the Project
Gutenberg Literary Archive Foundation, the owner of the Project
Gutenberg™ trademark, and any other party distributing a Project
Gutenberg™ electronic work under this agreement, disclaim all
liability to you for damages, costs and expenses, including legal
fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE
TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
DAMAGE.
1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
defect in this electronic work within 90 days of receiving it, you can
receive a refund of the money (if any) you paid for it by sending a
written explanation to the person you received the work from. If you
received the work on a physical medium, you must return the medium
with your written explanation. The person or entity that provided you
with the defective work may elect to provide a replacement copy in
lieu of a refund. If you received the work electronically, the person
or entity providing it to you may choose to give you a second
opportunity to receive the work electronically in lieu of a refund. If
the second copy is also defective, you may demand a refund in writing
without further opportunities to fix the problem.
1.F.4. Except for the limited right of replacement or refund set forth
in paragraph 1.F.3, this work is provided to you ‘AS-IS’, WITH NO
OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT
LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE.
1.F.5. Some states do not allow disclaimers of certain implied
warranties or the exclusion or limitation of certain types of
damages. If any disclaimer or limitation set forth in this agreement
violates the law of the state applicable to this agreement, the
agreement shall be interpreted to make the maximum disclaimer or
limitation permitted by the applicable state law. The invalidity or
unenforceability of any provision of this agreement shall not void the
remaining provisions.
1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the
trademark owner, any agent or employee of the Foundation, anyone
providing copies of Project Gutenberg™ electronic works in
accordance with this agreement, and any volunteers associated with the
production, promotion and distribution of Project Gutenberg™
electronic works, harmless from all liability, costs and expenses,
including legal fees, that arise directly or indirectly from any of
the following which you do or cause to occur: (a) distribution of this
or any Project Gutenberg™ work, (b) alteration, modification, or
additions or deletions to any Project Gutenberg™ work, and (c) any
Defect you cause.
Section 2. Information about the Mission of Project Gutenberg™
Project Gutenberg™ is synonymous with the free distribution of
electronic works in formats readable by the widest variety of
computers including obsolete, old, middle-aged and new computers. It
exists because of the efforts of hundreds of volunteers and donations
from people in all walks of life.
Volunteers and financial support to provide volunteers with the
assistance they need are critical to reaching Project Gutenberg™’s
goals and ensuring that the Project Gutenberg™ collection will
remain freely available for generations to come. In 2001, the Project
Gutenberg Literary Archive Foundation was created to provide a secure
and permanent future for Project Gutenberg™ and future
generations. To learn more about the Project Gutenberg Literary
Archive Foundation and how your efforts and donations can help, see
Sections 3 and 4 and the Foundation information page at www.gutenberg.org.
Section 3. Information about the Project Gutenberg Literary Archive Foundation
The Project Gutenberg Literary Archive Foundation is a non-profit
501(c)(3) educational corporation organized under the laws of the
state of Mississippi and granted tax exempt status by the Internal
Revenue Service. The Foundation’s EIN or federal tax identification
number is 64-6221541. Contributions to the Project Gutenberg Literary
Archive Foundation are tax deductible to the full extent permitted by
U.S. federal laws and your state’s laws.
The Foundation’s business office is located at 809 North 1500 West,
Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up
to date contact information can be found at the Foundation’s website
and official page at www.gutenberg.org/contact
Section 4. Information about Donations to the Project Gutenberg
Literary Archive Foundation
Project Gutenberg™ depends upon and cannot survive without widespread
public support and donations to carry out its mission of
increasing the number of public domain and licensed works that can be
freely distributed in machine-readable form accessible by the widest
array of equipment including outdated equipment. Many small donations
($1 to $5,000) are particularly important to maintaining tax exempt
status with the IRS.
The Foundation is committed to complying with the laws regulating
charities and charitable donations in all 50 states of the United
States. Compliance requirements are not uniform and it takes a
considerable effort, much paperwork and many fees to meet and keep up
with these requirements. We do not solicit donations in locations
where we have not received written confirmation of compliance. To SEND
DONATIONS or determine the status of compliance for any particular state
visit www.gutenberg.org/donate.
While we cannot and do not solicit contributions from states where we
have not met the solicitation requirements, we know of no prohibition
against accepting unsolicited donations from donors in such states who
approach us with offers to donate.
International donations are gratefully accepted, but we cannot make
any statements concerning tax treatment of donations received from
outside the United States. U.S. laws alone swamp our small staff.
Please check the Project Gutenberg web pages for current donation
methods and addresses. Donations are accepted in a number of other
ways including checks, online payments and credit card donations. To
donate, please visit: www.gutenberg.org/donate.
Section 5. General Information About Project Gutenberg™ electronic works
Professor Michael S. Hart was the originator of the Project
Gutenberg™ concept of a library of electronic works that could be
freely shared with anyone. For forty years, he produced and
distributed Project Gutenberg™ eBooks with only a loose network of
volunteer support.
Project Gutenberg™ eBooks are often created from several printed
editions, all of which are confirmed as not protected by copyright in
the U.S. unless a copyright notice is included. Thus, we do not
necessarily keep eBooks in compliance with any particular paper
edition.
Most people start at our website which has the main PG search
facility: www.gutenberg.org.
This website includes information about Project Gutenberg™,
including how to make donations to the Project Gutenberg Literary
Archive Foundation, how to help produce our new eBooks, and how to
subscribe to our email newsletter to hear about new eBooks.
