Its heritage dates back to the immigration of the Mennonites and Amish to Pennsylvania in the late 17th century.
Taking a corner of his black bread, he spread it copiously with a yellowish viscous substance that one would not normally identify as cheese; it was more like a very thick, very cold molasses, and it had a horrific smell.
Rebecca was not fond of cup cheese; it was a taste that men seemed to prefer.
He knew of few things in the world he liked better than the smell of his mother's cup cheese.
By some old accident the German farmers of Lancaster County had devised a simple way of making a cheese that smelled stronger than limburger and tasted better.