I
shall not pretend to affirm why the Cheeses now in that Town are not
generally so good as they were formerly; but perhaps it is because some of
the Cheese-Sellers there depend upon the reputation of the first Cheeses,
and now buy Cheeses from other parts, where nothing of the true Receipt is
known but the Figure. However, it would be injustice in me if I did not
take notice, that the Master of the _Blue-Bell Inn_ in _Stilton_ provided
me with one that was excellent in its way, and yearly furnishes as many
Customers with them as give him timely Notice: But as these Cheeses require
time in the Dairy, before they are fit for eating, and the Season of making
them is in the Bloom of the Year, so it is necessary to speak for them
betimes, to have them to one's mind. I shall not give the Receipt of it at
this time, as it has already fallen into a good number of hands with my
former Pieces, and has been thought good enough to have been copied from
me, with many other Articles, and published by Mr. _Lawrence._ I shall
proceed therefore to give the Receipts for making of some other kinds of
Cheeses, which yet have not appear'd in the World, which I have collected
from some of the best Dairies in _England._ The following is the famous
_Buckingham_ Cheese, which I had from Mr.
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