Cheese, it is said, of extremely fine quality, is made from potatoes in Thuringia and part of Saxony, in the following manner:—

After having collected a quantity of potatoes of good quality, giving the preference to the large white kind, they are boiled in a cauldron, and after becoming cool, they are peeled and reduced to a pulp, either by means of a grater or mortar. To five pounds of this pulp, which ought to be as equal as possible, is added a pound of sour milk, and the necessary quantity of salt. The whole is kneaded together, and the mixture covered up and allowed to lie 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 is allowed to escape. They are then allowed to dry in the shade, and placed in layers in large pots or ves* seis, where they must remain for fifteen days. The older these cheeses are, the more their quality improves. Three kinds of them are made. Ths first, which is the most common, is made according to the proportions above indicated; the second, with four parts of potatoes, and two parts of curdled milk; the third, with two parts of potatoes, four parts of cow or ewe milk. These cheeses have this advantage over other kinds, that they do not engender worms, and keep fresh for a great number of years, provided they are placed in a dry situation, and in well closed vessels.

From The Quarterly Journal of Agriculture
Vol. IX. June 1838 - March 1839