Through the Ages
from the Medieval to the Victorian ages.
ten gallons of morning milk, and five gallons of sweet cream,
and beat them together.
put in as much boiling spring water as will make it warmer than
milk from the cow.
this is done put in runnet made strong with large mace, and
when it is come (or the milk is set in curd) break it as small
as you would for cheese-cakes, and after that salt it, and put
it into the vat, and press it for two hours.
boil the whey, and when you have taken off the curds, put the
cheese into the whey, and let it stand half an hour.
put it into the press, and when you take it out, bind it up
or the first fortnight in linen rollers, and turn it upon boards
for the first month twice a day.
or, the Complete Country Housewife
London, c. 1780