Chapter X: Section I: Cheeses with sour milk flavor only (Eaten fresh)

(Soft cheeses 45 to 75% water) PAGE

1. Curdled by souring, Cottage cheese and its
allies in America, many related varieties
in Europe 90

2. Curdled by souring and rennet--the Neufchâtel group 95

a. Skim--Skim-milk Neufchâtel 105

b. Part skim to whole milk--American or
Domestic Neufchâtel 106

c. With fat added--the cream cheeses of
the Neufchâtel group (both American
and European)--such as Cream, Gervais,
Malakoffs, etc. 108