Parmesan Cheese, As Made At Lodi

The milk is to be skimmed once, boiled, and coagulated with rennet in the usual manner. When the curd is completely formed (which takes from one to three hours, according to the weather) it is then to be broken in pieces with two different machines, - one a flat board, the other the same shape and size, but made of wire. By striking the curd against these machines it is broken into very small pieces; when this is done the curd must be salted, and immediately put into the cheese-vat; the only pressure to be used is a middle-sized stone laid on the boards, and that only for twelve hours.

New Milk Cheese

Warm the milk to about the heat it has when drawn from the cow, add to it a sufficiency of rennet to turn it, and cover it over; let it remain till well turned, then strike the curd well down with the skimming-dish, and let it separate, observing to keep it still covered; as soon as the whey is out salt it; put the vat over the tub, and fill it with curd, which must be squeezed close with the hand, and more added as it sinks; fill up till it is about three inches above the edge of the vat; draw the cheesecloth (which should be laid in the bottom of the vat before the curd is put in) smoothly over on all sides; put a board under and over the vat, which should have holes in the bottom; put it in the press, and let it remain two hours; turn it out, change the cheese-cloth, and press again for ten hours; turn it out again, salt it all over, return it to the vat to be pressed for twenty hours more, and it is clone. Skim-milk cheese may be made in the same way.

Bath Cheese

Take six quarts of new milk, two quarts of water, and one spoonful of rennet; when the curd is formed, press it for four hours, then take it out, and rub into it four spoonfuls of salt; put it again into the press for another four hours; when taken out lay it on vine or nettle leaves, change these every day, and wipe the cheese with a clean cloth, and it will be ready in a fortnight.

Rush Cream Cheese

Take a pint of very thick sour cream from the top of a pan set by for butter; lay a napkin on two plates, and pour half into each; let them stand twelve hours, then put them on a fresh napkin, wet in salt and water, on one plate, and cover with the other; repeat this every twelve hours till the cheese begins to look dry; ripen it with nettle-leaves. It will be ready in ten days. Fresh nettles or two pewter plates ripen cream cheeses very well

Double Gloucester Cheese

To twenty-four pints of new milk add four pints of cream that has risen twelve hours; warm them together in a milk-pail, by standing it in a boiler of hot water; while warming add as much annotto as will give it a good colour, mixing well together; put it then into a tub, and add the rennet as usual; in separating the whey do not break the curd, but press it down with a flat dish; when that is done warm some of the whey, and when near boiling pour it over the curd, and let it stand a few minutes; then mince the curd down with a mincing-knife, strain off the whey, and put it into a cheese-mould, and press as usual. When the cheese-cloth comes off it dry it is sufficiently pressed, and must then be rubbed every day for eight days with salt, and laid on a strainer, that the pickle may run off. As the cheese dries its appearance is much improved by occasionally scraping the outside, and rubbing it with butter.