Cheese made in this way may be flavored with anything desirable. For instance, chopped pimiento, parsley, olives, or nuts improve the flavor of the cheese very much and make a very appetizing combination. The dry curd mixed with any of these makes a delightful salad when it is pressed into balls, garnished with lettuce, and served with salad dressing.
38. JUNKET COTTAGE CHEESE.--Another variety of cottage cheese can be prepared by using sweet milk and forming the curd with a junket tablet, one tablet being required for each quart of milk. To make cheese of this kind, heat the milk until it is lukewarm, or not over 98 degrees Fahrenheit, and then add the junket tablet dissolved in cold milk or water. Keep the milk warm until the curd forms, and then break up the curd with a spoon and pour the whole mass into a bag or a colander lined with cloth. When all the whey is drained out, the curd, which will be sweet, can be seasoned in any desired way or mixed with cream and served. If more flavor is preferred, the curd may be allowed to sour or may be mixed with sour cream.
39. BUTTERMILK CREAM CHEESE.--A slight variation from the cottage cheeses just described is buttermilk cream cheese. This cheese is formed from the curd of buttermilk, which is finer in texture and not so likely to become tough as that formed from ordinary sour milk. To prepare buttermilk cream cheese, warm the buttermilk slowly, being careful not to allow the temperature to rise beyond 100 degrees Fahrenheit. As the milk is heated, the curd will form and will gradually sink to the bottom of the vessel. After this occurs, remove the whey and mix the curd with a little thick cream. The result will be a mixture having a delightfully creamy consistency.
40. Cheese does not lend itself readily to many ways of serving, still it frequently adds zest to many foods. When grated, it may be passed with tomato or vegetable soup and sprinkled in to impart an unusual flavor. In this form it may also be served with macaroni and other Italian pastes, provided cheese has not been included in the preparation of such foods. When sliced, little slices may be served nicely with any kind of pie or pastry and with some puddings, such as steamed fruit puddings. Thin slices or squares of cheese and crackers served with coffee after the dessert add a finishing touch to many meals. It will be well to note that crackers to be served with cheese should always be crisp. Unless they have just been taken from a fresh package, crackers can be improved by placing them in a moderate oven for a few minutes before serving. Also, firm crackers that do not crumble easily are best to serve with cheese, water crackers being especially desirable.