. The manufacture of neufchâtel and cream cheese in the factory. CHEESE. 11 riecl by means of a cam^as conveyer, which is about 10 inches wide and12 feet long, to the place of wrapping. Along either side of the con-veyor are seated girls who dexterously remove, wrap, and replace thecakes of cheese. At the end of the conveyer the wrapped cakes areremoved by a girl who places them in suitable boxes. Pimiento-cream, or pimiento-olive cream cheese is handled a littledifferently. The curd and pimiento peppers are first run through ameat chopper and are then ready to be sent through the moldingmach
. The manufacture of neufchâtel and cream cheese in the factory. CHEESE. 11 riecl by means of a cam^as conveyer, which is about 10 inches wide and12 feet long, to the place of wrapping. Along either side of the con-veyor are seated girls who dexterously remove, wrap, and replace thecakes of cheese. At the end of the conveyer the wrapped cakes areremoved by a girl who places them in suitable boxes. Pimiento-cream, or pimiento-olive cream cheese is handled a littledifferently. The curd and pimiento peppers are first run through ameat chopper and are then ready to be sent through the moldingmachine. A cylindrical Neufchatel attachment in the shape of atube sufficiently small to pass to the bottom of a 4-ounce glass jar isused for filling purposes. The curd is forced into the jars until theyare completely filled, when they are scraped over the end of the at-tachment so as to give a smooth appearance to the surface of theend and leave few if any air spaces throughout the curd mass. Some-times the tops of the jars are leveled off by means of a milk , Fig. 4.—Wrapping and packing Neufchatel cheese as it comes from the molding machine. METHODS OF PACKING. The cakes of Neufchatel and cream cheese are wrapped in tin oraluminum foil with parchment paper. The foil when purchased iscut to the proper size and stamped with the desired brand and commercial life of the cheese may be considerably lengthened byskillful and careful wrapping. Each wrapper should be drawn se-curely about the cheese before it is placed in the wooden box ( flat)in single layers, and each package should be well shaped and presenta bright, attractive appearance. Cream cheese is packed a dozen in each box, but the Neufchatelcheese is marketed in boxes containing 1 or 2 dozen cakes, andsometimes 25, to the box. Often the cheese is shipped in tubs or cans from the factory to thedistributing center before molding. Such a system reduces labor 12 BULLETIN 669, U. S. DEPARTMENT OF AGRICULTURE.
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