Kamil Perry
Amish cup cheese is a very soft, sour cheese that has been made for centuries by the Amish and Mennonites of Pennsylvania Dutch country. It is a spreadable cheese with a strong odour and a gluey consistency similar to molasses. It is usually made by cooking processed American cheese with butter, baking soda, water, and milk. The cheese is stored in a pot or cup in the refrigerator, which is where it gets its name. It is often served on homemade bread or crackers and topped with jelly.
| Characteristics | Values |
|---|---|
| Texture | Very soft |
| Taste | Sour |
| Smell | Stronger than Limburger |
| Consistency | Gluey, similar to molasses |
| Preparation | Easy |
| Ingredients | Processed American cheese, butter, baking soda, water, milk, cottage cheese, cream, salt, Parmesan cheese, cornmeal |
| Storage | Pot or cup in the refrigerator |
| Origin | Amish and Mennonites of Pennsylvania Dutch country |
| Availability | Not widely available in stores, occasionally found in specialty shops or farmers markets in Lancaster County, Pennsylvania |
| Nutrition | High in saturated fat, sodium, cholesterol, and protein |
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What You'll Learn
- Amish cup cheese is a very soft, sour cheese
- It's made by the Amish and Mennonites of Pennsylvania Dutch country
- It's a spreadable cheese with a strong odour and a gluey consistency
- It's made with raw, unpasteurised milk, butter, baking soda, water and salt
- It's served on homemade bread or crackers and topped with jelly
Amish cup cheese is a very soft, sour cheese
The process of making Amish cup cheese involves warming milk to a specific temperature and adding other ingredients to create the desired texture and flavour. The milk is heated to around 72°F or 120°F, depending on the recipe, and then combined with additional ingredients such as buttermilk, liquid rennet, or water. The mixture is then allowed to stand at room temperature for several hours until a soft curd forms. The curd is then cut into small cubes and heated further, after which it is drained and crumbled into a mixture with butter and baking soda. Finally, heavy cream is added, and the cheese is heated until smooth.
Amish cup cheese is a staple in Pennsylvania Dutch cuisine and is often served at weddings and church suppers. It is typically spread on homemade bread or crackers and topped with homemade jelly. The cheese is also used in various Amish dessert recipes, including pies, cheesecakes, potato dishes, eggs, and soups.
Amish cup cheese is not widely available in stores due to its specialised production and the use of raw, unpasteurized milk. It can occasionally be found in farmer's markets in Lancaster County, Pennsylvania, sold by the Amish or Mennonites themselves. The cheese is known for its strong odour and high-fat content, contributing to its distinct flavour and texture.
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It's made by the Amish and Mennonites of Pennsylvania Dutch country
Amish cup cheese is a traditional, soft, spreadable cheese with a creamy texture and a mildly tangy flavour. It is a simple yet delicious cheese with a long history, and its production is deeply rooted in the culture and traditions of the Amish and Mennonite communities of Pennsylvania Dutch country. These communities have a rich heritage of cheese-making, and Amish cup cheese is one of their most well-known and distinctive creations. The Amish and Mennonites are known for their traditional, simple way of life, and their cheese-making practices reflect this. The process of making Amish cup cheese is a time-honoured tradition that has been passed down through generations within these close-knit communities.
The Pennsylvania Dutch country, with its rolling hills and lush grasslands, provides the ideal setting for dairy farming and cheese production. The Amish and Mennonite farmers tend to their herds of dairy cows with great care and attention, ensuring the milk used for cheese-making is of the highest quality. The milk is usually sourced from a single farm or a small cooperative of farms, ensuring a consistent and superior standard. The cheese-making process itself is a labour of love, with each step carefully undertaken to preserve the traditional methods.
The production of Amish cup cheese typically involves heating whole milk to a specific temperature before adding a bacterial culture and rennet to curdle the milk. The curds are then cut, drained, and placed in small cups or containers to set. A combination of gentle heat and natural moulds helps the cheese develop its characteristic tang and creamy texture. The cheese is then aged for a short period, usually around two weeks, during which time it develops a thin, edible rind. The cheese is then ready to be enjoyed, either plain or with added flavourings.
Within the Amish and Mennonite communities, cheese-making is often a communal activity, with families coming together to produce batches of cheese for their own consumption or to sell at local markets. The process is deeply intertwined with their cultural and religious traditions, and the cheese itself holds a special place in their cuisine and hospitality. Amish cup cheese is often served as a spread on bread or crackers, used as a dip, or added to recipes to enhance flavour. It is a versatile and beloved ingredient within these communities and beyond.
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It's a spreadable cheese with a strong odour and a gluey consistency
Amish cup cheese is a very soft, sour cheese with a strong odour and a gluey consistency. It has been made for centuries by the Amish and Mennonites of Pennsylvania Dutch country. The cheese is easy to prepare and is made by cooking and melting processed American cheese with other ingredients, such as butter, baking soda, water, and milk. It is then stored in a pot or cup in the refrigerator, giving it its name. This cheese is a speciality food and is not easily found in stores, but it is a staple in Pennsylvania Dutch cuisine and is often served at weddings and church suppers.
The cheese has a strong odour, said to be stronger than that of Limburger cheese, and its consistency resembles molasses. To make the cheese, milk is heated and poured into a coarse cloth bag to drain overnight. The curds are then crumbled until fine and mixed with baking soda and other ingredients, such as butter and cream. The mixture is heated until melted and stirred until smooth. This creates the gluey consistency of the cheese.
Amish cup cheese is a spreadable cheese that is typically spread on homemade bread or crackers and topped with homemade jelly. It is also used in Amish dessert recipes, such as pies and cheesecakes, and is added to potato dishes, eggs, and soups. The cheese is high in fat, saturated fat, sodium, and cholesterol, but it also contains protein and small amounts of minerals like potassium.
Cup cheese is made with raw, unpasteurized milk, which contributes to its unique consistency and sourness. The Amish have access to raw milk due to their dairy cow farming. This type of milk can be difficult to find in stores but may be available at organic farms and natural food stores. The cheese is stored in the refrigerator and will keep for several weeks when sealed with a tight-fitting lid to prevent drying out.
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It's made with raw, unpasteurised milk, butter, baking soda, water and salt
Amish cup cheese is a very soft, sour cheese with a strong odour and a gluey consistency similar to molasses. It is made by the Amish and Mennonites of Pennsylvania Dutch country and has been a staple in the region's cuisine for centuries.
The cheese is easy to prepare and can be made with raw, unpasteurised milk, butter, baking soda, water and salt. It is usually made by cooking processed American cheese with these ingredients, although some recipes substitute American cheese with cottage cheese. In this variation, the cheese is combined with cream, butter, baking soda, and salt, and these ingredients are boiled together until the cottage cheese curds have melted. Parmesan cheese or cornmeal can also be added to the mixture.
To make Amish cup cheese, milk is warmed to 72°F and combined with buttermilk and liquid rennet. The mixture is then left to stand at room temperature for twelve hours or until a soft curd forms. The curd is cut into cubes and warmed again, before being ladled into a cheesecloth-lined colander to drain for twelve hours. The cheese is then crumbled into a double boiler, along with butter and baking soda, and stirred until melted. Heavy cream is added, and the mixture is stirred until smooth.
The cheese gets its name from the fact that it is stored and served in a pot or cup in the refrigerator. It is often spread on homemade bread or crackers and topped with jelly. It is also used in Amish dessert recipes, such as pies and cheesecakes, and added to potato dishes, eggs, and soups.
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It's served on homemade bread or crackers and topped with jelly
Amish cup cheese is a very soft, sour cheese with a strong odour and a gluey consistency. It is made by the Amish and Mennonites of Pennsylvania Dutch country and has been a staple in the region's cuisine for centuries. The cheese is typically spread on homemade bread or crackers and topped with jelly, but it is also used in various Amish dessert recipes, such as pies and cheesecakes.
The cheese gets its name from the fact that it is stored and sold in a pot or cup in the refrigerator. When sealed with a tight-fitting lid, it can last for several weeks. Amish cup cheese is not commonly found in stores due to its specialty nature; however, it may occasionally be purchased at farmer's markets in Lancaster County, Pennsylvania, directly from the Amish or Mennonites themselves.
Preparing Amish cup cheese is a straightforward process. It is typically made by cooking processed American cheese with butter, baking soda, water, and milk. An alternative method involves using cottage cheese instead of American cheese, resulting in a mixture that includes cream, butter, baking soda, and salt. This mixture is boiled until the cottage cheese curds melt. Some recipes also call for the addition of Parmesan cheese or cornmeal to enhance the flavour and texture.
Amish cup cheese has a strong odour, even stronger than that of Limburger cheese. Its consistency resembles molasses, and it is known for its high fat, sodium, and cholesterol content. While it may not be considered the healthiest cheese option, it does provide some nutritional value, including protein and small amounts of minerals like potassium.
The process of making Amish cup cheese begins with souring milk until it becomes very thick. The soured milk is then heated to 120 degrees Fahrenheit and poured into a coarse cloth bag to drain overnight. The curds are crumbled into fine pieces, and baking soda is added to the mixture. This combination is then melted in a microwave or oven and beaten until smooth. Finally, heavy cream is added, and the mixture is stirred until it achieves a smooth, spreadable consistency.
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Frequently asked questions
Amish Cup Cheese is a very soft, sour cheese that has been made for centuries by the Amish and Mennonites of Pennsylvania Dutch country.
Amish Cup Cheese is a spreadable cheese with a stronger odour than Limburger and a gluey consistency similar to molasses. It is often topped with homemade jelly and spread on homemade bread or crackers.
Amish Cup Cheese is usually made by cooking processed American cheese with butter, baking soda, water, and milk. Sometimes, it is made with cottage cheese instead of American cheese. Parmesan cheese or cornmeal may also be added to the mixture.
Amish Cup Cheese is not widely available in stores. It is occasionally found in specialty shops or farmers' markets in the Lancaster County, Pennsylvania area, sold by the Amish or Mennonites themselves. It can also be purchased online at Shady Maple Farm Market.
