Cheese that has begun to mould, can be kept from becoming any more so,
by being treated in the following manner: Cut off the mouldy part, and
if the cheese is dry, grate it--if not, pound it fine in a mortar,
together with the crust. To each pound of it, when fine, put a
table-spoonful of brandy--mix it in well with the cheese, then press it
down tight, in a clean stone pot, and lay a paper wet in brandy on the
top of it. Cover the pot up tight, and keep it in a cool, dry place.
This is also a good way to treat dry pieces of cheese. Potted cheese is
best when a year old. It will keep several years, without any danger of
its breeding insects.