May 3 ...
Any dish containing both potato and cheese has got to be good, right? Instead of potato AND cheese, how about ‘potato cheese’? Potato cheese is just what it sounds like – cheese made with the inclusion of potato. Cant be bad, can it?
I only discovered this concept recently, although it is apparently moderately old – and I have yet to actually try it. If you know anything about it, do please let us all know via the comments. In the meanwhile, here are my scattered gleanings on the topic.
There are a number of references in English writings of the nineteenth century to ‘potato cheese’ from
From a magazine article of 1830:
Potato Cheese.—In many parts of Saxony, cheese is made in the following manner from potatoes :—Take the best potatoes and boil them ; when cold, beat them in a mortar into a pulp, adding a pint of sour milk to five pounds of potatoes. Keep the mass covered for three or four days, aud then beat it again. Make it into small cheeses, which are to he placed in baskets, to let the superfluous moisture escape. Dry hem in the shade, and then pile them on each other for fifteen days ; after which they may he put away in any manner in a dry place. They have a very pleasant flavour, and will keep good for years, improving with age.
A recipe from The American Frugal Housewife (1838) by Lydia Maria Child.
Potato cheese is much sought after in various parts of
From an Agricultural journal (1846):
“In Savoy, an excellent cheese is made by mixing one of the pulp of potatoes with three of ewe milk curd, and in Westphalia a potato-cheese is made with skimmed milk. This Wesphalian cheese, while in the pasty state, is allowed to undergo a certain extent of fermentation before it is finally worked up with butter and salt, and made int shapes and dried. The extent to which this fermentation is permitted to go determines the flavour of the cheese.
From: Sketches of Germany and the Germans (an extract in a journal of 1859):
“Potatoes in Prussia: I have frequently seen them served in six different forms : the bread was made from them, the soup thickened with them, there were fried potatoes, potato salad, and potato dumplings ; to which may be added potato cheese, which, by the by, is one of its best preparations, and will keep many years, for which we are indebted to Prussian ingenuity.”
A recipe from the English cookbook Cassells' Vegetarian Cookery (1891)
Potato cheeses are very highly esteemed in
And finally, from the U.S. Department of Agriculture Bulletin No. 608, found in The Complete Book of Cheese by Robert Carlton Brown 1959 (found in turn, via Gutenberg)
Is this cheese still made anywhere in the world? Perhaps some German speakers might be able to shed light on it? I would love to know more about its history, and I am sure many of you would too.
Tomorrow’s Story …
An important flavour.
Quotation for the Day …
Goat cheese ... produced a bizarre eating era when sensible people insisted that this miserable cheese produced by these miserable creatures reared on miserable hardscrabble earth was actually superior to the magnificent creamy cheeses of the noblest dairy animals bred in the richest green valleys of the earth. Russell Baker.