Through the Ages
from the Medieval to the Victorian ages.
carefully prepared your curd, let it be taken off gently, and
put into a vat covered with a clean linen cloth till it is dry.
(See recipe for Common
cut it into small pieces and put it into boiling water mixed
with salt, then take it out.
wrung from it the water, let it stand a day longer in another
vat, only that you must turn it several times.
it into the press, and when it has laid twenty-four hours take
it out and set it up.
turn it several times for a month, and it will be ready for
use at the expiration of eight or nine months.
or, the Complete Country Housewife
London, c. 1780