Page 2 Advertisements Column 2

Wairarapa Standard, Volume XX, Issue 2098, 29 July 1887, Page 2 (Supplement)

Potatoes Made Into Cheese.— A foreign paper says that cheese is made from potatoes in Thuringa and Saxony. After having collectcd a quantity of potatoes of good quality, giving the preference to a large white kind, tbev are boiled in a cauldron, and after becoming cool they are reduced to a pulp, either by means of a grater or mortar. To five pounds of this pulp, which ought so be equal as possible, is added one pound of sour milk and the necessary quantity of salt. The whole is kneaded together and the mixture covered up and allowed to remain for three or four days, according to the season. At the end of this time it is kneaded anew, and the cheeses are placed in little baskets when the superfluous moisture escapes. They are then allowed to dry in the shade, and placed in layers in large vessels, where they must remain for fifteen days. The older these cheeses are the more their quality improves. Three kinds are made. The first and most common is made as detailed above; the second with four parts of potatoes and two parts of curdled milk; the third with two parts of cow or ewe milk. These cheeses have this advantage over other kinds—they do not engender worms, and they keep fresh for a number of years, provieed they are placed in a dry situation and in weM cissed vessels.