When this Juice is prepared,
put your Rennet to the Milk, and, at the same time, mix as much of your
Sage and Spinach Juice with it, as will give the Milk the green Colour you
desire. If you would have it strong of the Sage, you must have the greater
share of Sage Juice; or weaker of the Sage, the greater share of Spinach
Juice. When the Curd is come, break the Curd gently, and when it is all
equally broken, put it into the Vat or Cheese Mote, and press it gently:
remember that the equal and due breaking of the Curd will keep your Cheese
from having Hollows or Eyes in it, and the gentle pressing of Cheese will
make it eat tender and mellow. This, as well as the Marygold Cheese, must
be salted, when it has been press'd about eight Hours.
To make Sage-Cheese in Figures.
Those that are willing to have figur'd Cheeses, such Cheeses as are partly
green and partly otherwise, must take the following method. Provide two
Cheese Vats of the same bigness, and set your Milk in two different
Vessels; one part with plain Rennet only, and the other with Rennet and
Sage Juice, as directed in the above Receipt; make these as you would do
two distinct Cheeses, and put them into the Presses at the same time. When
each of these Cheeses has been prest half an hour, take them out and cut
some square Pieces, or long Slips, quite out of the plain Cheese, and lay
them by upon a Plate; then cut as many Pieces out of the Sage Cheese, of
the same Size and Figure of those that were cut out of the plain Cheese,
and presently put the pieces of the Sage Cheese into the holes that were
cut in the plain Cheese, and the pieces cutout of the plain Cheese into the
holes of the Sage Cheese, contriving to make them fit exactly: for this use
some have Tin Plate, made into Figures of several Shapes, with which they
cut out the pieces of their Cheeses so exactly, that they fit without
trouble.
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