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Stilton cheefelhould be twelve months old at 

 lead, and kept in a pot in a cellar, or fome damp 

 place, a month before you ufc it. 



They make a cream-cheefe at York and the 

 environs, which is called l^ork-cheeje. Very 

 little ingenuity is required to make fuch cheefe, 

 as it is nothing more than putting a quantity 

 of good fweet cream into a cheefe-vat, with 

 fome green rulhes fewed together on purpofe at 

 the bottom of the vat, which mult have a fuffi- 

 cient number of holes to let the whey which 

 drains ofFpafs treely away. On the top of the 

 cheefe you muft likewife lay rufhes in the fame 

 manner as at the bottom. It is ufual to make 

 thefe checles from one inch to one inch and a 

 half in thicknefs. The thinner they are made, 

 the fooner they are ready of courfe, as this 

 cheefe is in fadt no more than cream dried fuf- 

 ficiently to be cut with a knife like butter in 

 cool weather. There can be no new cheefe 

 better than this York cheefe if properly mana- 

 ged. 



There is another fort called Trent-fide 

 cheefe, which is excellent for toafting. It is 

 made all of new milk put rather warm toge- 

 ther. 



