Imitation of Cheshire Cheese.—The milk being set, and the curd come, do not break it with a dish, as is customary in making other cheeses, but draw it together with your hands to one side of the vessel, breaking it greatly and regularly, for if it is pressed roughly, a great deal of the richness of the milk will go into the whey. Put the curd into the cheese vat, or mote, as you thus gather it; and when it is full, press it and turn it often, salting it at different times.
These cheeses must be made seven or eight inches in thick-ness, and they will be fit to cut in about twelve months. You must turn and shift them frequently upon a shelf, and rub them with a dry coarse cloth. At the year's end you may bore a hole in the middle, and pour in a quarter of a pint of sack, then stop the hole close with some of same cheese; and set it in a wine cellar for six months to mellow, at the expiration of which you will find the sack all lost, and the hole, in a man-ner, closed up. This cheese, if properly managed, will eat exceeding fine and rich, and its flavour will be both pleasant and grateful.