Cream cheese is usually made from thin cream which is thickened by the addition of a small percentage of rennet. Double cream cheese is made from very thick, rich cream, which Is simply drained, then salted, and put in grease-proof j>aper or thin muslin, which Is placed on the moulds before filling them. Only the best rennet should b e used.
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Manawatu Times, Volume XLIX, Issue 3248, 19 January 1926, Page 4
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61Page 4 Advertisements Column 2 Manawatu Times, Volume XLIX, Issue 3248, 19 January 1926, Page 4
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