You might not believe this........ but cheese factories in the early 1900's were scattered everywhere across the plains of small towns in Colorado. A typical diary farm raised between 5 to 10 head of cows. The family farm produced more than enough milk for themselves and the rest was delivered to the local businesses for town milk consummation. And......with the abundance of milk came the difficulty of keeping that "abundance" cold and spoil free!
Cheese factories were able to take the product and get it to the aging process quickly. Farmers could bring the milk in large creams cans and milk drums.
"In the early 1930's, the B and B cheese factory ( Haxtun Colorado), was built by C.H. Barker and sons. Son Gene supervised the cheese making. Because of the increased milk production in the area a new 1,200 gallon milk vat was added (c.1936). The adjacent building was purchased and was used for the truck storage.
In 1936, the B and B factory won honors at the Colorado State Fair in Pueblo Colorado."
Neufchatel Cheese
1 gallon fresh, clean whole milk
1/2cup firm clabber or cultured buttermilk
1/8 rennet tablet
1/2 cup cold water
1 1/2 teaspoon salt
Cool or warm milk to 78 degrees in a pan of water. Stir in the clabber and mix thoroughly. Dissolve rennet in water and pour slowly into milk and mix well. Keep milk at 78 degrees for 12 to 14 hours. Pour off whey. If curd is too sour after drained, mix about 1 teaspoon salt in. Cold water helps it from becoming too acid. If chilled with ice, need not be pressed so long. After pressed, add 1 1/2 teaspoon salt and mix well. Ready for use. Keep in icebox.
Unknown date of the local recipe, but more than likely about c.1925-30.
Information about the B and B Cheese Factory was provided by Haxtun Herald, (Down Memory Lane section) Haxtun Colorado.
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