Andy Montoya
Cup cheese is a soft, spreadable cheese with a long history in Pennsylvania Dutch Country. It is made by mixing grated cheese with a liquid such as milk or whey, melting it down, and then allowing it to congeal in a covered container for several days. The cheese is then stored in a pot or cup in the refrigerator, which is where it gets its name. Cup cheese is usually made with raw, unpasteurized milk, and has a strong odour and a gluey consistency.
| Characteristics | Values |
|---|---|
| Texture | Soft, spreadable, gluey consistency, rubbery |
| Taste | Sour, mild, medium, sharp, sweet |
| Odor | Strong |
| Color | Yellowish |
| Ingredients | Grated cheese, liquid (milk or whey), butter, baking soda, water, raw milk, cream, salt, cottage cheese, Parmesan cheese or cornmeal |
| Origin | Pennsylvania Dutch country |
Explore related products
$6.48 $6.98
$9.99 $10.99
What You'll Learn
Cup cheese is made with raw, unpasteurized milk
Cup cheese is a soft, spreadable cheese with a long history in Pennsylvania Dutch Country. It is made by mixing grated cheese with a liquid such as milk or whey, melting everything down, and then allowing the mixture to congeal in a covered container for several days. The Pennsylvania Dutch, including the Amish and Mennonites, have been making this cheese for centuries.
Cup cheese is typically made with raw, unpasteurized milk. The standard pasteurized milk sold in most stores will not produce the desired consistency and sourness. Raw milk is readily available to the Amish because they raise their own dairy cows. In other areas, it can be difficult to find, though it may be sold at organic farms and natural food stores in some regions.
In addition to raw milk, cup cheese is made with several other common kitchen ingredients. These include butter, baking soda, water, and salt. Some recipes also include cottage cheese, cream, and sour milk. Parmesan cheese or cornmeal may be added to the mixture as well. The cheese is then stored in a pot or cup in the refrigerator, which gives the cheese its name.
Cup cheese is a specialty food that is not widely available in stores. It can occasionally be found in farmer's markets in Lancaster County, Pennsylvania, where it may be sold by the Amish or Mennonites themselves.
Vegan Cheese: How It's Made and What's Inside
You may want to see also
It's a soft, spreadable cheese
Cup cheese is a soft, spreadable cheese with a long history in Pennsylvania Dutch Country. It is made by mixing grated cheese with a liquid such as milk or whey, melting everything down, and then allowing the mixture to congeal in a covered container for several days. The cheese is then stored in a pot or cup in the refrigerator, which gives the cheese its name.
In Pennsylvania Dutch, cup cheese is known as "shmear käs" for its softness. It is a specialty food labelled as cup cheese because it is sold in a cup. There are several different types of cup cheese, each with its own unique flavour and texture. One of the most popular types is known as "sharp" cup cheese, which has a more piquant flavour. Another type, called "sweet" or "mild" cup cheese, is made with a sweeter liquid, such as cream or condensed milk, and has a milder flavour.
Cup cheese is a variation of the German cheese "Kochkäse", which is made with soured milk via a process of heating, straining, and melting, along with the addition of several common kitchen ingredients. Cup cheese is typically made with raw, unpasteurized milk, which is readily available to the Amish because they raise their own dairy cows. The standard pasteurized milk sold in most stores will not produce the desired consistency and sourness. In addition to milk, cup cheese can also be made with butter, baking soda, water, and salt. Occasionally, Parmesan cheese or cornmeal is added to the mixture.
Cup cheese is a very soft, sour cheese with a strong odour and a gluey consistency similar to molasses. It is said to have an even stronger odour than Limburger cheese. Cup cheese is usually made by cooking processed American cheese with the other ingredients, although sometimes cottage cheese is used instead of American cheese. These ingredients are boiled together until the cottage cheese curds have melted.
Cheese Whiz: Unraveling the Mystery of Its Origin
You may want to see also
It's rooted in Pennsylvania Dutch culinary history
Cup cheese is a soft, spreadable cheese with a long history in Pennsylvania Dutch Country. It is a variation of the German cheese "Kochkäse", introduced by the Amish and Mennonite immigrants to Pennsylvania in the late 17th century. The cheese is believed to have originated in Lancaster County, the heartland of the Pennsylvania Dutch Mennonite dairy farmers.
The Pennsylvania Dutch, also known as the Pennsylvania Germans, are a cultural group formed by German-speaking immigrants who came to the United States, primarily Pennsylvania, during the 17th and 18th centuries. The Amish and Mennonites are Anabaptist religious groups within the Pennsylvania Dutch community.
Cup cheese is made by mixing grated cheese with a liquid such as milk or whey, melting it down, and then allowing it to congeal in a covered container for several days. The cheese is stored in a pot or cup in the refrigerator, which gives it its name. It is usually made with raw, unpasteurized milk, which is readily available to the Amish as they raise their own dairy cows. The standard pasteurized milk sold in most stores will not produce the desired consistency and sourness.
The cheese has a strong odour, often described as stronger than Limburger, and a gluey consistency resembling molasses. It is a specialty food and is not easily found in stores. However, it can occasionally be found in farmer's markets in Lancaster County, Pennsylvania, sold by the Amish or Mennonites themselves.
Goat Milk Cheeses of Italy: A Guide
You may want to see also
Explore related products
It's a variation of the German cheese Kochkäse
Cup cheese is a type of soft, spreadable cheese that is native to Lancaster County, Pennsylvania, specifically the region of Pennsylvania Dutch Mennonite dairy farmers. It is made by mixing grated cheese with a liquid such as milk or whey, melting everything down, and then allowing the cheese to congeal in a covered container for several days. The resulting cheese has a unique taste and texture, and it has become a staple of the local cuisine.
Cup cheese is a variation of the German cheese Kochkäse, which is also a spreadable cheese. Kochkäse is made from quark, butter, soda, salt, and caraway seeds. It is a runny, sour milk cheese similar to French Cancoillotte. The process of making cup cheese involves heating, straining, and melting the ingredients, similar to the process for Kochkäse.
In Pennsylvania Dutch, cup cheese is known as "shmear käs," reflecting its softness and spreadability. It is typically made with skim milk and baking soda, resulting in a translucent yellowish color. The texture is described as satiny and creamy, and it can be enjoyed as a snack on chips or bread.
There are several types of cup cheese, including "sharp" cup cheese, which has a more pronounced flavor, and "sweet" or "mild" cup cheese, made with sweeter liquids like cream or condensed milk, resulting in a milder flavor. The variation in ingredients and preparation methods allows for the creation of distinct flavors and textures within the broader category of cup cheese.
The origins of cup cheese can be traced to rural farmers in Pennsylvania Dutch Country, who created this cheese as a way to use up excess milk and cheese. Over time, it became an integral part of the local culture and cuisine, with people developing a strong affinity for this unique cheese.
Roblochon Cheese: Where is it Made?
You may want to see also
It's easy to make at home
Cup cheese is a soft, spreadable cheese with a long history in Pennsylvania Dutch Country. It is easy to make at home and only requires a few simple ingredients. The process is straightforward, and the cheese can be stored in the refrigerator for several weeks.
To make cup cheese, you will need raw, unpasteurized milk, which is readily available to the Amish as they raise their own dairy cows. Standard pasteurized milk sold in most stores will not produce the desired consistency and sourness. In addition to milk, you will need butter, baking soda, water, and salt. Some recipes also call for cottage cheese or processed American cheese, which can be cooked together with the other ingredients. Parmesan cheese or cornmeal can also be added to the mixture for extra flavour.
The first step is to heat and strain the milk, then add the remaining ingredients and continue heating until everything is melted. The mixture is then poured into a cup or pot and allowed to cool. The cheese will solidify and develop its characteristic gluey consistency. Cup cheese has a strong odour, even stronger than Limburger cheese, so be prepared for a pungent aroma!
Once the cheese has solidified, it can be stored in the refrigerator. It is best to use a tight-fitting lid to prevent the cheese from drying out, and it will keep for several weeks. Cup cheese is often served on homemade bread or crackers and is sometimes topped with jelly. It is also used in Amish dessert recipes, such as pies and cheesecakes, and can be added to potato dishes, eggs, and soups.
Sartori Cheese: Wisconsin-Based, Globally Inspired
You may want to see also
Frequently asked questions
Cup cheese is made of raw, unpasteurized milk, butter, baking soda, water, and sometimes salt. It is cooked and then stored in a pot or cup in the refrigerator.
Cup cheese is a very soft, sour cheese with a strong odour and a gluey consistency similar to molasses.
Cup cheese is not widely available in stores. It is a homemade speciality. You may occasionally find it in specialty shops or farmers' markets in Lancaster County, Pennsylvania, sold by the Amish or Mennonites themselves.
Cup cheese is a spreadable cheese that is usually spread on homemade bread or crackers and often topped with homemade jelly. It is also used in many Amish dessert recipes for pies and cheesecakes and added to potato dishes, eggs, and soups.
