Having strained the morning's milk, and skimmed the cream from the milk of the preceding evening, mix the cream and the new milk together while the latter is quite warm, and stir in the rennet-water. When the curd has formed, you must not break it up, (as is done with other cheese,) but take it out all at once with a wooden skimming dish, and place it on a sieve to drain gradually. While it is draining, keep pressing it gently till it becomes firm and dry. Then lay a clean cloth at the bottom of a wooden cheese-hoop or mould, which should have a few small holes bored in the bottom. The cloth must be large enough for the end to turn over the top again, after the curd is put in. Place it in the press for two hours; turn it, (putting a clean cloth under it,) and press it again for six or eight hours. Then turn it again, rub the cheese all over with salt, and return it to the press for fourteen hours. Should the edges of the cheese project, they must be pared off.
When you take it finally out of the press, bind it round tightly with a cloth, (which must be changed every day when you turn the cheese,) and set it on a shelf or board. Continue the cloths till the cheese is firm enough to support itself: rubbing or brushing the outside every day when you turn it. After the cloths are left off, continue to brush the cheese every day for two or three months; during which time it may be improved by keeping it covered all round, under and over, with grass, which must be renewed every day, and gathered when quite dry after the dew is off. Keep the cheese and the grass between two large plates.
A Stilton cheese is generally made of a small size, seldom larger in circumference than a dinner plate, and about four or five inches thick. They are usually put up for keeping, in cases of sheet lead, fitting them exactly. There is no cheese superior to them in richness and mildness.
Cream cheeses (as they are generally called) may be made in this manner. They are always eaten quite fresh, while the inside is still somewhat soft. They are made small, and are sent to table whole, cut across into triangular slices like a pie or cake. After they become fit to eat, they will keep good but a day or two, but they are considered while fresh very delicious.
COTTAGE CHEESE.—
This is that preparation of milk vulgarly called Smear Case. Take a pan of milk that has just began to turn sour; cover it, and set it by the fire till it becomes a curd. Pour off the whey from the top, and tie up the curd in a pointed linen bag, and hang it up to drain; setting something under it to catch the droppings. Do not squeeze it. Let it drain all night, and in the morning put the curd into a pan, (adding some rich cream,) and work it very fine with a spoon, chopping and pressing it till about the consistence of a soft bread pudding. To a soup plate of the fine curd put a tea-spoonful of salt, and a piece of butter about the size of a walnut; mixing all thoroughly together. Having prepared the whole in this manner, put it into a stone or china vessel; cover it closely, and set it in a cold place till tea time.
You may make it of milk that is entirely sweet by forming the curd with rennet.
A WELSH RABBIT.—
Toast some slices of bread, (having cut off the crust,) butter them, and keep them hot. Grate or shave down with a knife some fine mellow cheese: and, if it is not very rich, mix with it a few small bits of butter. Put it into a cheese-toaster, or into a skillet, and add to it a tea-spoonful of made mustard; a little cayenne pepper; and if you choose, a wine glass of fresh porter or of red wine. Stir the mixture over hot coals, till it is completely dissolved; and then brown it by holding over it a salamander, or a red-hot shovel. Lay the toast in the bottom and round the sides of a deep dish; put the melted cheese upon it, and serve it up as hot as possible, with dry toast in a separate plate; and accompanied by porter or ale.