Topfkäse
Topfkäse, a sour-milk, cooked-curd cheese made in Germany, is a modi-
fication of Topfen, the German Cooked cheese. The heated curd is poured
into earthen pots (topfe); hence, the name. (See Cooked cheese.)
Analysis: Moisture, 60 to 72 percent; fat, 6 to 7 percent; and protein,
17 to 25 percent.
From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions,
George P.Sanders, issued Dec. 1953
Cooked cheese
Cooked cheese (German, Kochkase, literally Cook cheese) is so named
because it is made by heating or "cooking" cheese curd. It is made not
only in the United States but also in many foreign countries and in the
home as well as in the factory. The method of making differs somewhat
in different countries and in different localities within a country, and
the
cheese is known by different local names. In the United States, the local
names include Cup cheese and Pennsylvania Pot cheese; in northern Ger-
many, it is called Topfen; and in Sardinia, Fresa. When properly made,
Cooked cheese has an agreeable flavor and a smooth buttery consistency
similar to Camembert.
The fresh cheese curd which is the basic ingredient of Cooked cheese
is made from skim milk, or reconstituted concentrated skim milk or nonfat
dry milk solids, or a mixture of any of these. The curd usually is
prepared
in the same way as ordinary Cottage-cheese curd and preferably should
be rather dry. (See Cottage cheese.)
The fresh curd is either stirred thoroughly or ground in a meat grinder,
after which it is placed in a container, such as a crock or pot, covered,
and kept warm until it ripens. It is stirred once or twice a day while it
ripens. Usually it will ripen sufficiently in 3 or 4 days at a temperature
of 80 to 85 F., in about 5 days at 75, and in a week at 70 F. The
length of the ripening period depends on the softness and moisture content
of the original curd, the temperature at which it is held, and the flavor
desired in the finished cheese. The curd is ripened to a lesser extent if
cheese with a mild flavor is desired.
Sometimes soda is added to the curd before it is cooked, at the rate of
1/4 teaspoon of soda per pound of curd or 1 pound per 100 pounds of curd.
The soda aids in softening the curd; when it is added the ripening period
is shortened or may even be omitted.
When ripe the curd consists of two layers. On the top is a layer of
particles of curd covered with a wrinkled, gelatinous, viscous mass of
mold mycelia, beneath which is a layer of semiliquid curd with a char-
acteristic strong flavor and odor. It may be slightly yellow throughout.
Sometimes flavoring materials, such as butter or cream, salt, caraway
seed, egg, pimentos, or olives, are added either just before the curd is
cooked or just before it is poured into the gl*****.
The entire mass is heated to 180 F., with continual stirring, until it
is
melted and smooth and has a honey-like consistency when dropped from
a ladle. This usually requires about 30 minutes. Skim milk or water
may be added to replace the loss by eva****ation. It is poured into clean
molds, cups, or gl*****, covered, and cooled. When cool, it is ready to
eat.
However, it will keep several days under refrigeration; the flavors blend
and
there is some ripening during the holding period.
Analysis: Not more than 80 percent of moisture (usually 70 to 75
percent).
From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions,
George P.Sanders, issued Dec. 1953
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