It is to be noted, that the Cheeses should be six or eight Inches thick,
and will be fit to eat in a Year; they must be frequently turn'd and
shifted upon the Shelf, and rubb'd often with a dry coarse Cloath, and at
the Year's end may have a hole bored in the middle, so as to contain a
quarter Pint of Sack, which must be pour'd into it, and then the hole
stopp'd close with some of the same Cheese, and the Cheese set in a Wine
Cellar for six Months to mellow; at the end of which time, the Sack will be
all lost, and the hole will be in a manner clos'd up.
To make Cheese in imitation of those made in _Gloucestershire._
These Cheeses are to be about two Inches thick, and the Vats or Cheese
Motes must be provided accordingly; set your Milk as directed in the former
Receipts, and breaking it as equally and tenderly as possible, put it in a
Cloth into the Vat, and set it in the press for an Hour; then take it out
of the Press, and cut it in small Pieces, as big as Nutmegs, into a Pan of
scalding Water, taking them again soon out of the Water, and sprinkle them
with Salt at your pleasure, and return them again to the Vat or Cheese
Mote, and keep them in the Press till the next Morning, and after that turn
them and wipe them often, till they come to be very dry; or else when you
have let one of these Cheeses press about two Hours, salt it on the upper
side, and turn it at Night, and salt the side that lies uppermost, to lie
in the Press till Morning; but the first way of cutting and salting it is
much the best.
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