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 most common 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 flavor. 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.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
