in ten tablespoonfuls of water and use one spoonful of the solution for each 10 lbs. of milk.
If a starter is used the rennet solution is added immediately after the starter is put in; if no starter is used the milk is left for five or six hours at 80° F. to ripen before adding the rennet. The milk will curdle overnight.
After draining for thirty minutes on cotton sheeting the ends of the cloth are tied together and a weight is placed on top to press the curd gently until the desired consistency is attained.
Salt may be worked in at the rate of 2½ ounces to 10 lbs. of curd. If desired, add sweet or sour cream at the rate of ½ pint to 10 lbs. of curd or ¼ pint of cream to the product from 30 lbs. of milk.
It will be seen that Cottage cheese made with rennet is really the same as Neufchatel cheese, the only difference being in the form and packing or wrapping of the finished cheese.
Snappy Cheese.—By allowing the sour skim milk
curd to ferment under careful regulation, a variety of
sharp, snappy, more or less hard cheese can be made.
Though there is no general demand for them, some
kinds are quite popular in their own restricted localities.
The Danish Appetite cheese is only one of the many varieties
which have as many names.
Club Cheese and similar varieties are made by grinding
up old dry cheese with a little butter and packing
the product in jars or other attractive packages. American,
Roquefort, or any other well-known type may be
used as the stock for these cheeses. Everywhere they
are favorites in dining cars and lunch rooms.
Whey Cheese.—In Switzerland the so-called Zieger cheese is made from sour whey, the albumin being coag-
