CREAM CHEESE
In England there are three distinct manners of making cream cheese:
1. Fresh milk strained and lightly drained.
2. Scalded cream dried and drained dry, like Devonshire.
3. Rennet curd ripened, with thin, edible rind, or none, packaged
in small blocks or miniature bricks by dairy companies, as
in the U.S. Philadelphia Cream cheese.
American cream cheeses follow the English pattern, being named from
then: region or established brands owned by Breakstone, Borden, Kraft,
Shefford, etc.
Cream cheese such as the first listed above is easier to make than
cottage cheese or any other. Technically, in fact, it is not a cheese
but the dried curd of milk and is often called virginal. Fresh milk is
simply strained through muslin in a perforated box through which the
whey and extra moisture drains away for three or four days, leaving a
residue as firm as fresh butter.
In America, where we mix cream cheese with everything, a popular
assortment of twelve sold in New York bears these ingredients and
names: Chives, Cherry, Garden, Caviar, Lachs, Pimiento, Olive and
Pimiento, Pineapple, Relish, Scallion, Strawberry, and Triple Decker
of Relish, Pimiento and Cream in layers.
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