Take fifteen gallons of milk, warm from the cow; put twelve pints of sweet cream in a small tub, and pour on it a kettleful of boiling water; stir it till it be well mixed, and then put it into the cheese-tub, with the milk; when it is at 90° Fahrenheit, add the rennet, when it has coagulated, break the curd a little; put a thin cloth over it, and take the whey off through it; when as much has been taken off as will come easily, put the curd into a bag or net, and let it hang till it give over dripping, then cut the curd in pieces, and lay it in as much cold water as will cover it; let it lie an hour, and as the pieces are taken out, strew a little salt upon them, and put them into the vat, first breaking the top a little, to make it join with the next piece; then lay a small weight upon it, so as not to occasion the whey to come off white.
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It must be turned every three hours the first day, and three times a day for three days, changing the cloth every time it is turned in the vat, and keeping it under a moderate pressure; it is then taken out of the vat, swathed tight till it begin to dry the bandage, which must be changed every twenty-four hours; it ought to be rubbed with a little salt before it is bandaged, and, for a considerable time, wiped and turned every day.
The best season for making this cheese is from July to October.
