Recipes > Cheese > To Make Angelot Cheese

To Make Angelot Cheese


Take some new Milk and strokings together, the quantity of a Pail full, put some Runnet into it, and stir it well about, and cover it till your Cheese be come, then have ready narrow deep Moats open at both ends, and with your flitting Dish fill your Moats as they stand upon a board, without breaking or wheying the Cheese, and as they sink, still fill them up, and when you see you can turn them, which will be about the next day, keep them with due turning twice in a day, and dry them carefully, and when they are half a year old, they will be fit to be eat.


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The Queen-like Closet or Rich Cabinet (1672).

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