Potato Cheese.

[The Old Foodie]

I came across a reference to ‘potato cheese’ recently and was most intrigued. I am hoping some of you can tell me more. Most references say it comes from Germany or the Savoy region: most of these references are nineteenth century. What I want to know is: is this cheese still made in the world? I am even keener to know if anyone has made it themselves.

This recipe is from Cassells' Vegetarian Cookery (1891)

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 in 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, two to 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 to acquire hardness gradually in a place of very moderate warmth; should the heat be too great, as we have 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 dry 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.

This simpler version is from The American Frugal Housewife (1838) by Lydia Maria Child. It sounds like not so much a cheese as a fermented potato pancake!

Potato cheese is much sought after in various parts of Europe. I do not know whether it is worth seeking after, or not. The following is the receipt for making : Select good white potatoes, boil them, and, when cold, peel and reduce them to a pulp with a rasp or mortar ; to five pounds of this pulp. which must be very uniform and homogeneous, add a pint of sour milk and the requisite portion of salt; knead the whole well, cover it, and let it remain three or four days, according to the season ; then knead it afresh, and place the cheeses in small baskets, when they will part with their superfluous moisture ; dry them in the shade, and place them in layers in large pots or kegs, where they may remain a fortnight. The older they are, the finer they become.

[eipi10]

I came across a reference to ‘potato cheese’ recently and was most intrigued. I am hoping some of you can tell me more. Most references say it comes from Germany or the Savoy region: most of these references are nineteenth century. What I want to know is: is this cheese still made in the world? I am even keener to know if anyone has made it themselves.

This recipe is from Cassells' Vegetarian Cookery (1891)

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 in 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, two to 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 to acquire hardness gradually in a place of very moderate warmth; should the heat be too great, as we have 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 dry 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.

This simpler version is from  The American Frugal Housewife (1838) by Lydia Maria Child. It sounds like not so much a cheese as a fermented potato pancake!

Potato cheese is much sought after in various parts of Europe. I do not know whether it is worth seeking after, or not. The following is the receipt for making : Select good white potatoes, boil them, and, when cold, peel and reduce them to a pulp with a rasp or mortar ; to five pounds of this pulp. which must be very uniform and homogeneous, add a pint of sour milk and the requisite portion of salt; knead the whole well, cover it, and let it remain three or four days, according to the season ; then knead it afresh, and place the cheeses in small baskets, when they will part with their superfluous moisture ; dry them in the shade, and place them in layers in large pots or kegs, where they may remain a fortnight. The older they are, the finer they become.

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The fun thing about being a "foodie" is that no matter how savvy you think you are, there's always a vast amount of food you've never tried. Or in this case, heard of. I wonder if there are lots of interesting foods like "potato cheese" to be found only in historical records.

Edited April 21, 2008 by eipi10 (log)