Rensselaer Republican, Volume 13, Number 29, Rensselaer, Jasper County, 7 April 1881 — Cheese Made From Potatoes. [ARTICLE]

Cheese Made From Potatoes.

A foreign paper says that cheese is made from potatoes in Thuringia and Saxony. After having collected a quantity of potatoes of good quality, giving the preference to a large white kind, they are boiled in a caldron,and after becoming cool, they are reduced to a pulp, either by means of a grater or mortar. To five pounds of this pulp, which ought to be as equal as possible, is added one pound of sour milk and the necessary salt. The whole is kneeded together and the mixture covered up and allowed to lie for three or four days, according to the season. At the end of this time it is kneeded anew, and the cheeses are placed in little baskets, when the superfluous moisture escapes. They are then allowed to dry in the shade, and placed in layers in large vessels, where they must remain for fifteen days. The older these cheeses are the more their quality improves. Three kinds are made. The first and most common is made as detailed above; the second with four parts of potatoes and two parts of curded milk; the third with two parts of potatoes and four parts of cow or ewe milk. These cheeses have this advantage over other kind—they do not engender worms; and they keep fresh for a number of years, provided they are placed in a dry situation and in well closed vessels.