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.