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English cookbook, 1860
Page 55
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size you would make the cheese, add to it the wet cream taken from the same quantity of milk of the preceding meal, mix these together and run it to curd in the usual way, but be cautious of using too much runnet or running it to curd too hot, either of which will spoil the flavour of the cheese, when curded take the whey from it - and put the curd by a little at a time into a coarse cloth, press, or squeeze it by hand pretty dry then [braid?] it fine and well, putting to it a proper quantity of Salt - put the curd into the Box pressing it down by hand as put in close and firm (no pressure by weight or otherwise to be used in the whole process) When
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size you would make the cheese, add to it the wet cream taken from the same quantity of milk of the preceding meal, mix these together and run it to curd in the usual way, but be cautious of using too much runnet or running it to curd too hot, either of which will spoil the flavour of the cheese, when curded take the whey from it - and put the curd by a little at a time into a coarse cloth, press, or squeeze it by hand pretty dry then [braid?] it fine and well, putting to it a proper quantity of Salt - put the curd into the Box pressing it down by hand as put in close and firm (no pressure by weight or otherwise to be used in the whole process) When
Szathmary Culinary Manuscripts and Cookbooks
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