Take 2 gallons of new milk put to it 2 quarts of thick cream then
heat it some what more then blood warme then set it together with 2
spoonfulls of runnet, when it is run whey it not but set your fat ready
which must be about half a yard high turned round like a pint but biger
without a bottom it must be set upon a even board & the curd put into
it and ever as the whey runeth from it, it must be filled up it will
take a whole day to fill it, then let it stand and settle 3 days in the
fat untill it be so hardned that you may take off the moulds without
breaking when they be out salt them with white salt 3 or 4 hours at the
most strew’d all over y^m but never put in pickle then wipe them over
with a fair dry cloth as clean as possible the lest will best leper all
the cheese so let them dry upon clean cloths in a window turne them
every day and as they grow mouldy or fowle rub them easily with clean
and dry clothes this proportion will make 2 cheeses. these cheeses are
best to be made in may or september.