Cream Cheese.
Stir a little salt into a pan of “loppered” cream. Pour into a linen bag, and let it drain three days, changing the bag every day. Then pack into a wooden cup or mould with holes in the bottom, and press two hours. Wet the mould with cold water before putting in the cream-curd. Wrapped in soft white paper—two or three folds of tissue paper will do—to exclude the air, they will keep in a cool place for a week.
This is the cheese sold in this country under the name of Neufchatel.