Scott, Rhea C. (Rhea Clarke) · Philadelphia and London, J.B. Lippincott company · leaf 127
ey lap. Each of these holes makes a circular mold for the cheese. The Plunger.—The plunger resembles an old-fashioned potatomasher. The lower part of it should be of the same diameter asthe holes in the board so that it may be used for removing thecheese from the mold as well as for packing it… … high-grade Neufchatel cheese. In no case should the milk be overtwelve hours old. A slow development of a clean acid flavor isdemanded. The addition of a commercial lactic starter in smallamounts aids in obtaining curd free from objectionable ferments.Too much starter will produce acid too rapidly…
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