CHEESE MADE FROM POTATOES.

Waikato Times, Volume XIX, Issue 1613, 4 November 1882, Page 2

C HEESE MADE FROM POTATOES.

A cowiEsros'DKXT writes :— Cheese, it is said, of extremely fine quality, is made from potatoes in Thuvingia and part ot Saxony in the following manner :—: — After having collected a quantity of potatoes of good quality, giving the preference to the white kind, they are boiled in a cauldron, and after becoming cool they are peeled and 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 a pound of bour milk, and the necessary quantity of salt. Th 6 whole is kneaded together, and the mixture covered up, and allowed to lie three or four days, iccording to the season. At the end of this time it is kneaded, again, and the cheeses are placed in little baskets, when the superfluous moisture is allowed to escape. They aio then allowed to dry in the shade, placed in layers in large pots or vessels, where they must remain for 13 days. The older these chee&es are the more their quality improves. Three kinds of these are made. The first, which is the most common, is made according to the proportions above-named ; the second, with four parts of potatoes and two parts of sour milk ; the third with two parts of potatoes and four parts of milk. These cheeses have this advantage over every other kind, they do not engender worms, and keep fresh for u great number of years, provided they are placed in a dry situation, and in well •lobed vessels.