Potato Cheese. — Potato cheeses are very
highly esteemed in Germany ; they can be made
of various qualities, but care must be taken
that they are not too rich, and have not too
much heat, or they will burst. Boil the potatoes
till they are soft, but the skin must not be
broken. The potatoes must be large and of the
best quality. "When boiled carefully peel them,
and beat them to a smooth paste iu a mortar
with a wooden pestle. To make the commonest
cheese, put five pounds of potato paste into
a cheese tub, with one pound of milk and
rennet ; add a sufficient quantity of salt, to-
gether with caraways and cimiin seed✪ Potato Cheese, suf-
ficient to impart a good flavour-. Knead all
these ingredients well together, cover up, and
allow them to stand three or four days in
winter, and two or three in summer. At the
end of that time, knead them again, put the
paste into wicker moulds, and leave the cheeses
to di-ain until they are quite dry. \Vhen dry
and firm, lay them on a board, and leave them
gradually to acquire hardness in a place of
very moderate warmth ; should the heat be too
gxeat, as we have already said, they will burst.
When, in spite of all precautions, such accidents
occur, the crevices of the burst cheeses are, in
Germany, filled with curds and cream mixed,
some being also put over the whole surface of
the cheese, which is then dried again. As soon
as the cheeses are thoroughly diy and hard,
place them in barrels with green chickweed
between each cheese ; let them stand for about
three weeks, when they will be fit for use.
Potato Cheese (other ways). — A better
potato cheese than that produced by following
the preceding recipe may be made with four
pounds of potato paste, and two pounds of milk
and rennet ; one still better by mixing three
pounds of potato paste, with thi-ee pounds of
milk and rennet; and one better still by add-
ing three pounds of milk and rennet to two
pounds of potato paste. But the most delicate
of potato cheeses is prepared in the following
manner : — Mix one part of potato paste with
three parts of milk and rennet salted. Knead in
the way prescribed in the foregoing recipe, and
leave the mixtui'e in the moulds for thi-ce or four
days, when at the bottom of each mould there
will be found a layer of cheese about three-
quarters of an inch thick. On the surface of
this spread with a spoon a piece of fresh butter
a little larger than a plover's egg, and over this
strew a mixture of pounded mace and caraway
seeds. On this now place another similar
cheese, with the same ingredients spread over
its surface. Continue adding cheese after cheese
imtil the basket is full. After a time, which
varies according to the state of the weather,
all these layers will be f oimd adhering together
and forming one large cheese. Take this out,
and place it on a board to dry gradually. This
cheese will keep for many years.
Potato Cheese (a Saxon recipe). — Potato
cheese is made thus in Saxony : — Boil potatoes of
the large white kind, and when cool peel them,
and reduce them to a pulp by a gi-ater or a
mortar. To evory seven pounds of this pulp,
add a pint of sour milk, and salt to taste.
Knead the whole together, cover it up, and let
Page 1312 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Potato Cheese. — Potato cheeses are very highly esteemed in Germany ; they can be made of various qualities, but care must be taken that they are not too rich, and have not too much heat, or they will burst. Boil the potatoes till they are soft, but the skin must not be broken. The potatoes must be large and of the best quality. "When boiled carefully peel them, and beat them to a smooth paste iu a mortar with a wooden pestle. To make the commonest cheese, put five pounds of potato paste into a cheese tub, with one pound of milk and rennet ; add a sufficient quantity of salt, together with caraways and cumin seed, sufficient to impart a good flavour-. Knead all these ingredients well together, cover up, and allow them to stand three or four days in winter, and two or three in summer. At the end of that time, knead them again, put the paste into wicker moulds, and leave the cheeses to drain until they are quite dry. When dry and firm, lay them on a board, and leave them gradually to acquire hardness in a place of very moderate warmth ; should the heat be too great, as we have already said, they will burst. When, in spite of all precautions, such accidents occur, the crevices of the burst cheeses are, in Germany, filled with curds and cream mixed, some being also put over the whole surface of the cheese, which is then dried again. As soon as the cheeses are thoroughly diy and hard, place them in barrels with green chickweed between each cheese ; let them stand for about three weeks, when they will be fit for use.
Potato Cheese (other ways). — A better potato cheese than that produced by following the preceding recipe may be made with four pounds of potato paste, and two pounds of milk and rennet ; one still better by mixing three pounds of potato paste, with three pounds of milk and rennet; and one better still by adding three pounds of milk and rennet to two pounds of potato paste. But the most delicate of potato cheeses is prepared in the following manner : — Mix one part of potato paste with three parts of milk and rennet salted. Knead in the way prescribed in the foregoing recipe, and leave the mixtui'e in the moulds for thi-ce or four days, when at the bottom of each mould there will be found a layer of cheese about threequarters of an inch thick. On the surface of this spread with a spoon a piece of fresh butter a little larger than a plover's egg, and over this strew a mixture of pounded mace and caraway seeds. On this now place another similar cheese, with the same ingredients spread over its surface. Continue adding cheese after cheese until the basket is full. After a time, which varies according to the state of the weather, all these layers will be found adhering together and forming one large cheese. Take this out, and place it on a board to dry gradually. This cheese will keep for many years.
Potato Cheese (a Saxon recipe). — Potato cheese is made thus in Saxony : — Boil potatoes of the large white kind, and when cool peel them, and reduce them to a pulp by a grater or a mortar. To evory seven pounds of this pulp, add a pint of sour milk, and salt to taste. Knead the whole together, cover it up, and let
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Potato Cheese