POTATOES MADE INTO CHEESE.

Ashburton Guardian, Volume VII, Issue 1679, 5 October 1887, Page 3

POTATOES MADE INTO CHEESE.

A foreign paper Bays that ohaeaa is made from potitoes m Thurlnga and Saxony. After having collected a quantity, giving the preference to a large white kiad, they are boiled m a cauldron, and Rfcer becoming ccol they are reduced to a pulp, either by means of a grater or mortar. To five pounds of this pulp, which ought to be equal as possible, is added one pound of sour milk and tho necessary quantity of salt. Trie whole is kneaded together and the m'xmro overed up and allowed to remain for three or four daya, according to the season. At the end of this time it Is kneaded anew, and the cheeses are placed m little baskets when the superfluous* moisture escapes. They are then allowed to dry m the shade, and placed m layers m 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 aB detailed above ; the seconi with four parts of potatoes and two parts of curdled milk ; the third with two parts of cow or ewe milk. Theso cheeses have this advantage over other kinde — they do not engender wormß and they keep fresh for a number of years, provided they are placed m a dry situation and m well closed vaasels,