Checsf from milk and potatoes is manufactured in Thuringia and Saxony

Method

1. The best potatoes are half dressed in steam, peeled and reduced to a pulp.
2. Five pounds of this are mixed with from one to ten pounds of sweet curd, and kneaded together, some salt being added : after lying for a few days, this is again kneaded, and then pressed into little baskets, where the superfluous moisture drains off ;
3. the cheese are then formed into balls and dried in tlie shade.
4. These cheeses keep well in the dry, and their quality improves with age, with the advantage that they generate no vermin ;
5. their taste is said to exceed the best cheese made in Holland..
6. 2006.
7. Cream cheese, although so called, is not properly cheese, but is nothing more than cream dried sufficiently to be cut -with a knife.
8. To make it, a quantit}' of good sweet cream is put into a cheese vat with green rushes sewed together on purpose, at the bottom of the vat, which must have a sufficient number of holes to let the whey which drains off pass freely away.
9. On the top of this cheese are likewise laid rushes or long grass of the Indian corn, in the same manner as at the bottom, in order to allow it to be turned without being handled It is usual to make these cheeses from one inch to one inch and a half in thickness.
10. The thinner they are made, the sooner they are ready.
11. It is kept in a warm place to sweat and ripen ;
12. but extremes of heat or cold are injurious, and some judgment must be used in managing it.
13. CHAP.
14. V.

Plating