These Cheeses will be fit to cut when they have been made
eight Months; it is to be observ'd, that if we salt them in the manner
first mention'd, that is, by cutting the Cheese, such Cheeses will be
smooth-coated.
To make Slip-Coat Cheese, which is the thin Summer Cheese, call'd in
_London_ Cream Cheese. From the Farm call'd the _Vaises_ in _Essex._
Take six Quarts of new Milk, and a Pint of Cream, put it together with a
Spoonful of Rennet just warm, and let it stand till the Curd is come; then
lay a Cloath in your Cheese Vat, and with a Skimming-Dish cut out the Curd,
and lay it in the Vat till it is full, turning your Cheese-Cloath over it;
and as the Curd settles, lay more on, till you have laid on all. When the
Whey is drain'd out, turn the Cheese into a dry Cloath, and then lay a
weight of a Pound upon it; at Night turn it into another dry Cloath, and
the next Morning salt it a little, then make a Bed of Nettles or Ash-Leaves
to lay it on, and cover it with the same, shifting them twice a day, till
the Cheese is fit to eat, which will be in about ten days. This Cheese is
approved to be the best of the kind in the whole Country, and may be made
all the Summer.
It is to be observ'd, that if in any sort of Cheese, which is here
mentioned, there is not a strength or briskness of taste agreeable to every
Palate, it may be strengthned, by putting either Spice into the Rennet Bag,
as Pepper, or Mace, or Cloves, which will make the Rennet very strong, and
the Cheese of consequence more sharp to the Palate; or else add the Juices
of strong sweet Herbs to the Milk, when the Rennet is put in: the Juice of
Marygolds especially helps the richness of the Milk, or Cheese.
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