cup cheese n chiefly PaGer area
= cook cheese n.
1869 Lancaster Intelligencer (PA) 28 Oct [3]/1, The head of a family . . purchased at market a quantity of what is known as “cup cheese,” of which the whole family . . partook at supper. About ten o’clock all were laid out sick. . . It is supposed the article was prepared in a copper kettle unfit for use. 1883 York Daily (PA) 8 Feb [4]/2, The Household Market. . . Cup Cheese (1 cup) 5[ȼ]. 1907 PA German 8.133, Cup or Pot-Cheese. A quantity of the well scalded curds were put in a pot with a little salt added and kept in a uniform temperature of about 75 or 80 degrees, well stirred daily for about a week, by which time it was a sticky mass. This was placed in a pan in which a generous lump of butter had been melted, and the whole was brought to a boil with constant stirring. 1921 Times–Picayune (New Orleans LA) 26 Nov 15/5, [Advt:] Delicatessen. . . Home-Made Cup Cheese, 2 for 15c. 1921 Trenton Eve. Times (NJ) 25 Feb 10/3, [Advt:] Cup Cheese, Cup 10c. 1943 Eve. Sun (Hanover PA) 2 Jan 1/2, Buttermilk was 10 cents a quart; smierkase, 15 cents a pint; cupcheese, 20 cents a pint. 1958 Lancaster New Era (PA) 12 Mar 12/5, A popular local delicacy is cup cheese, the sticky, semi-liquid cheese native to the Pennsylvania Dutch regions. Cup cheese is made from the curd of skim milk, allowed to ripen, then cooked with water to produce the “gooey” spreading consistency. 1968–70 DARE (Qu. H60, The lumpy white cheese that is made from sour milk) Inf MD28, Cup cheese—in old days—cottage cheese kneaded until fine, over several days—melt—becomes smooth; PA242, Cup cheese. 1983 York Daily Rec. (PA) 8 Oct sec B 3/1, The cup-cheese business was started in 1926 and continues to flourish as a family business. 2008 Lancaster New Era (PA) 16 Feb sec B 6/5, Shenk’s Foods Cup Cheese returned to local supermarket shelves this week. The gooey, yellow product beloved by generations of local residents had disappeared for several months.