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
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Per jar .06988