When the whey is well drained out, put the Curds as whole as you
can into the Cheese-fat, upon a napkin, in the fat. Change the Napkin, and
turn the Cheese every quarter of an hour, and less, for ten, twelve or
fourteen times; that is, still as soon as you perceive the Napkin wet with
the whay running from the Curds. Then press it with a half pound weight for
two or three hours. Then add half a pound more for as long time, then
another half pound for as long, and lastly another half pound, which is two
pounds in all; which weight must never be exceeded. The next day, (when
about twenty four hours are past in all) salt your Cheese moderately with
white Salt, and then turn it but three or four times a day, and keep it in
a cotton cloth, which will make it mellow and sweet, not rank, and will
preserve the coat smooth. It may be ready to eat in about twelve days. Some
lay it to ripen in dock-leaves, and it is not amiss; but that in rain they
will be wet, which moulds the Cheese. Others in flat fit boxes of wood,
turning them, as is said, three or four times a day.
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