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Dutch Cheeses




Source of Recipe


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List of Ingredients




Ball Cheese, Millersville
1 gallon sour, thick milk


Let the milk get,thoroughly thick and sour, then put into a cheesecloth bag and let the water drain from it. When drained salt it to taste. Form it into flat round balls about 3 inches in diameter, and lay upon china platters for three days. Then roll the balls in baking soda and wrap in paper. Place the balls in an earthen or glass crock and let ripen for two weeks. Then take them out and rinse in water to remove soda, scraping the balls with a knife. They are then ready to serve, to eat. They are good with rye bread.

Balia Kase, Womelsdorf


This is a rather strong and aged type of cheese. Thick milk is scalded lightly, the water drained off, and the curds preserved in a cold place in an earthen vessel, just as in making cup cheese. Once a week new curds are added, with a pinch of salt. Then the material is kneaded until smooth and sticky and shap- ed into balls. These are laid on a board to dry, and the temperature slowly raised for a day or so. Then the balls are placed in earthen pots and let stand for months. Sometimes such balls are made in the fall for use the next summerl The balls are washed and scraped to take off the mould outside, before eating. The longer they stand, the sharper the cheese.

Cup Cheese, Berks


This well known Dutch specialty, sold in all the farmer markets in the Dutch country, is made at its best in the following manner. Thick milk is scalded by placing a pan of it in the oven and baking the curd. Then the water is drained, the curds put in an earthen vessel and kept in a moderate temperature. Each day for a week new curds are added and mixed with the rest. Then the curds are poured into a heated pan and let simmer slowly and brought to a boil without stirring. Then a pinch of salt, a cup of cream, 1/2 lb. of butter, and a teaspoon of baking soda are added, and the mixture is boiled for 15 minutes, with 2 or 3 beaten eggs added. Then the mixture is poured into cups and let cool.



Recipe