1782. NORFOLK. 



new milk, fcalding water (boiling water with io3. 

 a fmall quantity of cold whey mixed with ir) CHEESE. 

 is poured over the whole furface of the curd 

 as it lies at the bottom of the cheefe-tub : If 

 from fkimmcd or other inferior milk, the out- 

 fides only are fcalded, after the curd is in the 

 vat, by firft pouring the fcalding -water on one 

 fide, and then, turning the cheefeling, pouring 

 it on the other. For if in this cafe the curd, 

 were to be fcalded, it would render it hard, 

 and fpoil the tafte and texture of the cheefe. 

 In fcalding the cheefeliag, the curd is firft put 

 into the bare naked vat,- and the upper part 

 fcalded : the cheefe-cloth is then fpread over 

 it, and the vat being turned, the curd falls 

 into the cloth : the curd, with the cloth under 

 it, is then put into the vat ; the outer edgca 

 pared off; the parings broke, and rounded up 

 in the middle ; and the fcalding water'poured 

 upon- it as before; the folds of the cloth laid 

 over, and the vat fet in the prefs. 



The whey, being pretty well prefied out, 

 and the cheefeling (whether it has been fcalded 

 or not) having got firm enough to handle, 

 which it will be in about half an hour, the 

 dairy-woman takes it out of tte vat; waihcs 

 the cloth in a pail of clean cold water; fpreads 



it 



