The cheese so called (of which numbers are brought to Philadelphia
market) is not in reality made of cream, but of milk warm from the
cow, and therefore unskimmed.
Having strained into a tub a bucket of new milk, turn it in the
usual way with rennet water. When it has completely come, take a
clean linen cloth and press it down upon the firm curd, so as to
make the whey rise up over it. As the whey rises, dip it off with
a saucer or a skimming dish. Then carefully put the curd (as whole
as possible) into a cheese hoop, or mould, which for this purpose
should be about half a foot deep, and as large round as a dinner
plate--first spreading a clean wet cloth under the curd, and
folding it (the cloth) over the top. Lay a large brick on it, or
something of equivalent weight, and let the whey drain gradually
out through the holes at the bottom of the mould. It must not be
pressed hard, as when finished a cream cheese should be only about
the consistence of firm butter. The curd will sink gradually in
the mould till the whole mass will be about two or three inches
thick. Let it remain in the mould six hours, by which time the
whey should cease to exude from it. Otherwise, it must be left in
somewhat longer.
When you take out the cheese, rub it all over with a little lard,
and sprinkle it slightly with fine salt. Set it in a dry dark
place, and in four or five days it will be fit for use. When once
cut, it should (if the weather is warm) be eaten immediately; but
if uncut, it will keep a week in a cold place, provided it is
turned three or four times a day. Send it to table whole on a
large plate, and cut it when there into wedge-shaped pieces as you
would a pie. It is usually eaten at tea or supper, and is by most
persons considered a delicacy.