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Potato Cheese


A 'poor man's cheese' made from mashed potato, milk and a little real cheese, pressed together and stored several weeks to ferment.

This preparation is known from parts of Germany and has frequenetly been reported, sometimes with a receipt, as a foreign curiosity in English newspapers of the 19th Century. But we can find no record of it actually being made in England other than that given in 'Food in England' by Dorothy Hartley (Hartley 1954) - an author sadly well-known for just making things up.

Bath Chronicle and Weekly Gazette - Thursday 19 July 1855

Original Receipt in the Worcester Journal - Saturday 29 November 1856

Potato Cheese.- 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 and beat it again. Make it into small cheeses, which are to be placed into baskets to let the superfluous moisture escape. Dry them in the shade, and then pile them on each other for 15 days; after which they may be put in any manner in a dry place. They have a very pleasant flavour, and will keep good for years, improving with age. - Literary Gazette.

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