Semisoft; mellow; New York Stater of distinctive flavor. 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. After this the curd is sometimes covered with beer or cream and is finally placed in tubs and allowed to ripen for fourteen days. A variety of this cheese is made in the U.S. It is probable, however, that it is not allowed to ripen for quite so long a period as the potato cheese of Europe. In all other essentials it appears to be the same." From U.S. Department of Agriculture Bulletin No. 608.
Potato Pepper
Italy