Then turn it out of the Cheese-fat, on a dry board, and
so keep it with turning on dry boards three days. In case it run abroad,
you must set it up with wedges; when it begins to stiffen, lay green grass
or rushes upon it: when it is stiff enough, let rushes be laid both under
and over it. If this Cheese be rightly made, and the weather good to dry
it, it will be ready in eight days: but in case it doth not dry well, you
must lay it on linnen-cloth, and woollen upon it, to hasten the ripening of
it.
TO MAKE A SCALDED CHEESE
Take six gallons of new milk: put to it two quarts of the evening Cream;
then put to it good runnet for winter Cheese; let it stand, till it be even
well, then sink it as long as you can get any whey out: then put it into
your fat, and set it in the press, and let it stand half an hour: in this
time turn it once. When you take it out of the Press, set on the fire two
gallons of the same whey; then put your Cheese in a big bowl, break the
Curd as small with your hands as you do your Cheese-cakes: when your whey
is scalding hot, take off the scum: lay your strainer over the Curd, and
put in your whey: take a slice, and stir up your Curd, that it may scald
all alike: put in as much whey as will cover it well: if you find that
cold, put it out, and put in more to it that is hot.
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