boiled cheese n [Calque of Ger Kochkäse] Ger settlement areas
= cook cheese n.
1859 PA State Ag. Soc. Report 5.479 cePA, Mrs. V. G. Raush, best boiled cheese 50[ȼ]. 1880 Reading Times & Dispatch (PA) 1 Mar 1/6, Mrs. George Shearer . . sold last year . . 10,425 cups of boiled cheese in the West Reading market house. 1910 PA Dept. Ag. Bulletin 200.10, Boiled Cheese, Pot Cheese, Cup Cheese, Scalded Cheese, (Briekase.) . . Three to five days are required for the fermentation. It can be materially hastened by mixing baking-soda with the curd. . . In ripening , the curd changes from a white to a dull straw color. When about three-fourths of each curd grain has fermented or changed in color, it is ready to be boiled. . . While warm, it is poured into the marketing vessels—granite dishes, cups, bowls, etc. 1920 Kander Settlement Cook Book 268 seWI, Koch Kaese (Boiled Cheese). . . Press cottage cheese until dry, add salt and caraway to taste. Put in earthen dish, cover well, set in a warm place. Stir with a fork every day for a week, or until ripe and clear. Place butter and water in spider, when warm add cheese and boil slowly 20 minutes, stirring constantly. Remove from stove, add yolk of egg and beat until glossy. Pour into bowl or cups. 1950 Two Rivers Reporter (WI) 12 Jan 8/5, [Advt:] Boiled Cheese jar 32c. 1978 Corpus Christi Caller (TX) 19 Feb sec H 6/3, Boiled Cheese. . . Add soda to cottage cheese; mix and let stand 20 minutes. Melt margarine and stir in flour. Add cheese and milk to margarine-flour mixture. Cook until mixture is thoroughly melted and slightly thickened. Add caraway seed. Mrs. Martin Lenke.