Irish Cream Cheese.
Take a quart of very thick cream, and stir well into it two spoonfuls of salt. Double a napkin in two, and lay it in a punch-bowl. Pour the cream into it; turn the four corners over the cream, and let it stand for two days. Put it into a dry cloth within a little wooden cheese-vat; turn it into dry cloths twice a day till it is quite dry, and it will be fit to eat in a few days. Keep it in clean cloths in a cool place.
Rush Cheese.
Take a quart of cream, put to it a gill of new milk; boil one half of it and put it to the other; then let it stand till it is of the warmth of new milk, after which put in a little earning, and, when sufficiently come, break it as little as you can; put it into a vat that has a rush bottom, lay it on a smooth board, and turn it every day till ripe.
Winter Cream Cheese.
Take twenty quarts of new milk warm from the cow; strain it into a tub; have ready four quarts of good cream boiled to put to it, and about a quart of spring water, boiling hot, and stir all well together; put in your earning, and stir it well in; keep it by the fire till it is well come. Then take it gently into a sieve to whey it, and after that put it into a vat, either square or round, with a cheese-board upon it, of two pounds weight at first, which is to be increased by degrees to six pounds; turn it into dry cloths two or three times a day for a week or ten days, and salt it with dry salt, the third day. When you take it out of the vat, lay it upon a board, and turn and wipe it every other day till it is dry. It is best to be made as soon as the cows go into fog.
The cheeses are fit to eat in Lent, sometimes at Christmas, according to the state of the ground.
To make Cream Cheese without Cream.
Take a quart of milk warm from the cow and two quarts of boiling water. When the curd is ready for the cheese-vat, put it in, without breaking it, by a dishful at a time, and fill it up as it drains off. It must not be pressed. The cheese-vat should have holes in it all over like a colander. Take out the cheese when it will bear it, and ripen it upon rushes: it must be more than nine inches deep.