Recipes > Cheese > Rush Cheese

Rush Cheese


  • 1 quart of cream
  • 1 gill of new milk
  • earning


Take the cream, put to it the new milk; boil one half of it and put it to the other; then let it stand till it is of the warmth of new milk, after which put in a little earning, and, when sufficiently come, break it as little as you can; put it into a vat that has a rush bottom, lay it on a smooth board, and turn it every day till ripe.


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The Lady's Own Cookery Book (1844).

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