When this is done, return them to the Presses, and treat them like
common Cheeses, so will you have one Cheese Sage, with white or plain
Figures in it, and the other a white Cheese, with green Figures in it. In
the making of these Cheeses you must particularly observe to break your
Curd very equally, and press both your Cheeses as equally as possible
before you cut out the Figures; for else when they come to be press'd for
the last time, your Figures will press unequally and lose their Shapes.
When these Cheeses are made, they must be frequently turn'd and shifted on
the Shelf, and often rubb'd with a coarse Cloath. These Cheeses may be made
about two Inches thick, for if they are thicker, it will be more difficult
to make the Figures regular; these will be fit to eat in about eight
Months.
To make Cheese in imitation of _Cheshire_ Cheese.
When your Milk is set, and the Curd is come, it must not be broken with a
Dish, as is usual in the making of other Cheeses, but drawn together by the
Hands to one side of the Vessel, gently and regularly broken; for if it is
roughly press'd, a great deal of the richness of the Milk will go into the
Whey. As you thus gather your Curd, put it into the Vat or Cheese Mote till
it is full, then press it and turn it often, salting it at several times.
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