Very early in the morning take the cream of five gallons of milk, and five gallons of milk hot from the cow; mix the two well together, and add as much boiling water as will make the whole of the proper warmth for the curd to come; then add the rennet, but as weak as possible, for if it is strong it makes the cheese crumble; lay a wet napkin over the sieve, and if, as sometimes happens, the cream has risen to the top, take this curd off first and lay it on one side, being careful not to break it; then take up with a skimmer the rest of the curd; lay it on the sieve also without breaking; put the cream curd over it in order that it may be well mixed, otherwise the cheese will be rich in one place and poor in another. "When the whey is strained from it, tie the curd up in the napkin and hang it up till it gives over dripping; now cut the curd in pieces and lay it for half an hour in as much fresh water as will cover it; then take out one-half and put it in a cheese-hoop, strewing a little salt over it; put the other half on the top, breaking it a little so as to make them join well, and lay a small weight upon it. Care must be taken that it is not heavy enough to make the whey run white.

It must be turned every hour during the day upside down on to a clean wet cloth, keeping the slight weight on it; next morning lay it on salt for twenty-four hours, then swathe it tight in bandages, which must be changed, and the cheese wiped and turned every day, and covered with a cloth for a considerable time till it dries and ripens. The cheese may be made to any size; and the best season is in August, September, or October, if the weather is dry.