A Boke of Gode Cookery Presents

To make a slipcoat Cheese

PERIOD: England, 17th century | SOURCE: A True Gentlewomans Delight, 1653 | CLASS: Authentic

DESCRIPTION: A recipe for making cheese

To make a slipcoat Cheese

Take five quarts of new Milk from the Cow, and one quart of Water, and one spoonful of Runnet, and stirre it together, and let it stand till it doth come, then lay your Cheese cloth into the Vate, and let the Whey soak out of it self; when you have taken it all up, lay a cloth on the top of it, and one pound weight for one hour, then lay two pound for one hour more, then turn him when he hath stood two houres, lay three pound on him for an hour more, then take him out of the Vate, and let him lie two or three houres, and then salt him on both sides, when he is salt enough, take a clean cloth and wipe him dry, then let him lie on a day or a night, then put Nettles under and upon him, and change them once a day, if you find any Mouse turd wipe it off, the Cheese will come to his eating in eight or nine dayes.

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