POTATO CHEESE.

Temuka Leader, Issue 550, 9 July 1881, Page 2

POTATO CHEESE.

A German paper states that cheese isf~ made from potatoes in Thuringia and* Saxony in ihe manner below. Afteift having collected a quantity of potatoes, >.fy good quality, giving the preference to tt whjte kind, they are boiled in a cauldronj and after becoming cool, they are peeled and reduced to a pulp, either by the means of a grater or mortar. To pounds of the pulp, which ought to be ask equal as possible, is added one pound oft - sour milk and the necessary quantity on sal. The whole is kneaded together and) the mixture covered up and allowed to lieb for three or four days, according to the) season. At the end of this time it iai kneeded anew, and the cheeses are placed? in little baskets, when the supeifluouEji moisture escapes. They are then allowed to dry in the shade, and placed in iq large vessels, where they must remain for fifteen days. The older these cheeses, are the more the quality improves. Three kinds are made. The first and most com' mon is made as detailed above ; the second with four parts of potatoes and two parts of curdled milk. These cheeses have (hi:

advantage over other kinds, that they do not engender worms, and keep fresh for a number of years, provided they art placed in a dry position in well-closed vessels.