*3& M 1 N tf T E S MAT 



JoS. If not, lam certain, that by adhering clofely 



CHEESE. throughout, to the practice above regiftered, 



a tubolefome good chcefe, palatable to men in 

 general, &to& proof againft the fly, may be made 

 in Eaft Norfolk^ with a great degree of cer 

 tainty. 



From the loofc crumbly texture of Norfolk cheefes in ge- 

 neral, than from the following practice ; which, likewife, 

 Strengthens my apprehenfions of the richnsfs of the cheefe 

 iu quefHon being lowered by the curd having been broken 

 too finely in the whey. 



A gentlewoman, who lives in this neighbourhood, who 

 pays a perforial attention to her da ; ry, and whofe abilities 

 in matters of houfehold 2re indifputable, fays, that when 

 flie wifhcs to make a cheefe of d fuperior degf ee of -rich- 

 nefs, for her own tuble, fhe takes the curd and whey out 

 of the cheefe -tub very gently, with a fleeting difh (before 

 they have been any way difturbed) and puts them immedi- 

 ately into the vat ; upon which flie places a broad hoop ; 

 by means of which flie is able to pile up a fufiicient quan- 

 tity of this whey ey clird to fill the vat when preflcd. She 

 then folds over the cloth, and lets the prefs down upon it, 

 very gently and gradually ; fo as to fqueeze out the whey, 

 and at the fame time retain that rich milky liqfvror which 

 is mixed among the curd, and which by much breakiu?; 

 before it be put into the vat,- is loft among the whey. With 

 care, flie fays, the whey may be drawn off quite green and 

 clear ; leaving the " buttery" particles behind in th6 

 cheefe. By this means, flie fays* flie has made-chetffea 

 which have toaftedas fat as Glouccfkdhire cheefe : but adds, 

 that great care is neceffaiy in handling a chef/ling thus matte; 

 for if it crack j no preffng u7., 7 ever clo/e it again. 



