_Foord,_ a very curious Gentleman
of that place.
To make _Buckingham_ Cheese. From Mr. _Foord_ of that Place.
Prepare a Cheese Vat or Cheese Mote of a square Figure, six Inches over,
and nine Inches deep, full of small Holes for the convenience of letting
out the Whey when the Curd is put into it: Then take the Night's Cream, and
mix it with the Morning's Milk, and put the Rennet to it to cool. When the
Curd is come, take it gently from the Whey, and fill the Cheese Vat with
it, and lay a Board up on the Curd, and as that sinks, fill up the Cheese
Vat with fresh Curds; this should be done once every Hour till Night. The
next Day turn your Cheese upside down, and continue turning it every Night
and Morning till it shrinks from the Vat or Cheese Mote, and is stiff
enough to take out without breaking, and then lay it upon the Shelf to be
turn'd, and shift it Night and Morning till 'tis dry for use. This Mr.
_Foord_ tells me is the best sort of Cheese he has met with in _England._
The following I have experienced to be an extraordinary Cheese; in some
places 'tis call'd the Golden Cheese, and in others the Marygold Cheese,
which it is properly. The Juice of the Marygolds adds a very great richness
to the Milk, and contributes almost as much to it as Cream would do.
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