_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_

Italian Potato cheese is enlivened with black pepper, like Pepato,
only not so stony hard.

Pots de Crème St. Gervais
_St. Gervais-sur-mer, France_

The celebrated cream that rivals English Devonshire and is eaten both
as a sweet and as a fresh cheese.

Pouligny-St. Pierre
_Touraine, France_