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.