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If the work is done upon a small scale some kind of a hand formed package is probably most economical.
Cream Cheese.—Cream cheese is made in practically the same way as Neufchatel cheese except that the former is made out of cream testing from 6 to 8 per cent. fat.
More detailed information on the subject of making cheese can be obtained from the bulletins and books suggested for reference reading in the list given in the back of this book.
