STILTON CHEESE

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Take the night's cream, and put it to the morning's new milk, with the rennet.
  2. When the curd is come, it is not to be broken, as is done with other cheeses, but take it out with a foil-dish altogether, and place it in the sieve to drain gradually.
  3. As it shrinks, keep gradually pressing it till it becomes firm and dry.
  4. Then place it in a wooden hoop, afterwards to be laid on dry boards, turned frequently, with cloth binders round it, which are to be tightened as occasion requires.
N. B.
  1. The Dairy-maid must not be disheartened if she does not succeed perfectly in the first attempt.
Dairy Practice
  1. In the dairies which I visited, the cheeses, after being taken out of the wooden hoop, were bound tight round with a cloth which cloth was changed every day, until the cheese became firm enough to support itself.
  2. After the cloth was taken off, they were rubbed every day all over, for two or three months, with a brush; and if the weather was damp or moist, twice a day; and even before the cloth was taken off, the top and bottom were well rubbed every day.
Original Text
Receipt for making STILTON CHEESE. TAKE the night's cream, and put it to the morning's new milk, with the rennet; when the curd is come, it is not to be broken, as is done with other cheeses, but take it out with a foil-diſh altogether, and place it in the sieve to drain gradually, and, as it shrinks, keep gradually preſſing it till it becomes firm and dry; then place it in a wooden hoop, afterwards to be laid on dry boards, turned frequently, with cloth binders round it, which are to be tightened as occasion requires. N. B. The Dairy-maid muſt not be disheartened if ſhe does not ſucceed perfectly in the firſt attempt. In the dairies which I visited, the cheeses, after being taken out of the wooden hoop, were bound tight round with a cloth which cloth was changed every day, until the cheese became firm enough to support itself; after the cloth was taken off, they were rubbed every day all over, for two or three months, with a brush; and if the weather was damp or moist, twice a day; and even before the cloth was taken off, the top and bottom were well rubbed every day.
Notes
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