Cookery
Through the Ages
Recipes
from the Medieval to the Victorian ages.
Stilton
Cheese
Take
ten gallons of morning milk, and five gallons of sweet cream,
and beat them together.
Then
put in as much boiling spring water as will make it warmer than
milk from the cow.
When
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.
Then
boil the whey, and when you have taken off the curds, put the
cheese into the whey, and let it stand half an hour.
Then
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.
from
The
Farmer's Wife
or, the Complete Country Housewife
London, c. 1780
