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.