Sold in
two-pound packs, to be kept four or five hours at room temperature
before serving.
Port-Salut, Port du Salut _see_ Chapter 3.
Port, Blue Links
_U.S.A._
"Blue" flavored with red port and put up in pseudo-sausage links.
Pot cheese
_U.S.A._
Cottage cheese with a dry curd, not creamed. An old English favorite
for fruited cheese cakes with perfumed plums, lemons, almonds and
macaroons. In Ireland it was used in connection with the
sheep-shearing ceremonies, although itself a common cow curd.
Pennsylvania pot cheese is cooked.
Potato
_Germany and U.S.A._
Made in Thuringia from sour cow milk with sheep or goat sometimes
added. "The potatoes are boiled and grated or mashed. One part of the
potato is thoroughly mixed or kneaded with two or three parts of die
curd. In the better cheese three parts of potatoes are mixed with two
of curd. During the mixing, salt and sometimes caraway seed are added.
The cheese is allowed to stand for from two to four days while a
fermentation takes place.
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