Take 18 gallons of new milk 2 or 3 quarts of cream put a pint of good
quick runnet when it is come gether it together with your hands drain
out all the whey and wash it with warme water not to hot cut the curd
very small and strewing it about a pint of salt strewing it in as you
cut it then strain away the water then put it into your vates thin ones
first to press out the water well then put the curd out into your thick
vate besure to fill it full that it press close let it stand in the
press 2 days and 2 nights, when well press’d rub salt on the outside as
on other cheeses, when hard if any chink be in them rub them with fresh
sweet butter keep them in a dry place a year old you may eat them.