(2) Pour Igall. of cream and lgall. of milk into a saucepan,
and boil them ; then add seven or eight well-beaten eggs
and 7 table-spoonfuls of wine vinegar, and simmer gently on
the side of the fire until a tender curd appears. Turn the
whole into a Cheese-cloth, and hang it to drain for several
hours. Untie the cloth, mix in a little salt, turn the curd
on to another cloth spread over a colander or Cheese-hoop,
place a heavy weight on the top, and let it remain for an
hour or so. Put it on to a dish when ready, and serve.
Bath Cheese. — ( 1) Take 2qts. of new milk and add, while at
90deg. Eahr., just as it comes from the cow, sufficient rennet
to bring it to a curd in four hours. When the curd is firm
and does not adhere to the finger laid upon it, take it out
of the setting vessel in slices with a metal saucer and place
it in layers in the mould, 4in. by 4in. and 2in. high,
until full — the mould should stand upon a straw mat.
When the liquid (whey) has drained sufficiently, place a
clean mat and a board over the mould and turn it rapidly.
This plan repeated will by degrees make it so solid that the
mould can be removed without the Cheese falling about. Then
sprinkle fine salt over it, spread with a feather, and place it
on a dry shelf in a fairly warm room (63deg. Fahr.) to ripen,
turning it daily ; when a fine white mould has covered it, it
is fit to eat. If ^ pint of cream is added to 3 pints of milk✪ Bath Cheese
the Cheese will be improved.
(2) To lgall. of new milk add 2qts. of cold spring water
and sufficient rennet to turn it as above ; then take the curds
gently out with a skimming-dish and fill a vat lined with a
Cheese-cloth with it. Put a weight upon it, and leave for
a day or two to drain. Turn it out of the vat on to a plate,
wrap in dry cloths, and leave to set and drain. Cover it with
another plate, and turn occasionally. It will be ready for
use in about a fortnight.
Bexhill Cheese. — A small round flat cream Cheese of excellent
quality, known locally.
Bondon Cheese.— See Neufchatel Cheese.
Brickbat Cheese.— So called from its shape, which resembles
a brick. It is made in Wiltshire of new milk and cream.
See New-milk Cheese.
Brie Cheese. — A large, round, Hat, soft Cheese, from fin. to
lin. thick and lOin. to 12in. in diameter, made in the district
of Brie, about 25 miles from Paris. It is the most popular
Parisian Cheese, many millions being sold in the city every
year. Brie is made from new milk, although a Cheese
termed “ fa^on Brie ” is made from partially-skimmed milk.
When firm enough to remove from the mould, the Cheese
is placed in a separate apartment until, after turning daily,
it is covered with a white mould ; it then goes into another
Cheese — continued.
apartment to take the blue and red mould — the latter, however,
which improves the flavour, is not obtainable in all dairies.
One gallon of rich milk makes a large Cheese. Brie is fit
to eat in about six weeks.
Page 244 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Pour Igall. of cream and lgall. of milk into a saucepan, and boil them ; then add seven or eight well-beaten eggs and 7 table-spoonfuls of wine vinegar, and simmer gently on the side of the fire until a tender curd appears. Turn the whole into a Cheese-cloth, and hang it to drain for several hours. Untie the cloth, mix in a little salt, turn the curd on to another cloth spread over a colander or Cheese-hoop, place a heavy weight on the top, and let it remain for an hour or so. Put it on to a dish when ready, and serve. Bath Cheese. — ( 1) Take 2qts. of new milk and add, while at 90deg. Eahr., just as it comes from the cow, sufficient rennet to bring it to a curd in four hours. When the curd is firm and does not adhere to the finger laid upon it, take it out of the setting vessel in slices with a metal saucer and place it in layers in the mould, 4in. by 4in. and 2in. high, until full — the mould should stand upon a straw mat. When the liquid (whey) has drained sufficiently, place a clean mat and a board over the mould and turn it rapidly. This plan repeated will by degrees make it so solid that the mould can be removed without the Cheese falling about. Then sprinkle fine salt over it, spread with a feather, and place it on a dry shelf in a fairly warm room (63deg. Fahr.) to ripen, turning it daily ; when a fine white mould has covered it, it is fit to eat. If ^ pint of cream is added to 3 pints of milk the Cheese will be improved.
(2) To 1gall. of new milk add 2qts. of cold spring water and sufficient rennet to turn it as above ; then take the curds gently out with a skimming-dish and fill a vat lined with a Cheese-cloth with it. Put a weight upon it, and leave for a day or two to drain. Turn it out of the vat on to a plate, wrap in dry cloths, and leave to set and drain. Cover it with another plate, and turn occasionally. It will be ready for use in about a fortnight.
Bexhill Cheese. — A small round flat cream Cheese of excellent quality, known locally.
Bondon Cheese.— See Neufchatel Cheese.
Brickbat Cheese.— So called from its shape, which resembles a brick. It is made in Wiltshire of new milk and cream. See New-milk Cheese.
Brie Cheese. — A large, round, Hat, soft Cheese, from fin. to lin. thick and lOin. to 12in. in diameter, made in the district of Brie, about 25 miles from Paris. It is the most popular Parisian Cheese, many millions being sold in the city every year. Brie is made from new milk, although a Cheese termed “ fa^on Brie ” is made from partially-skimmed milk. When firm enough to remove from the mould, the Cheese is placed in a separate apartment until, after turning daily, it is covered with a white mould ; it then goes into another
Cheese — continued.
apartment to take the blue and red mould — the latter, however, which improves the flavour, is not obtainable in all dairies. One gallon of rich milk makes a large Cheese. Brie is fit to eat in about six weeks.
Records on this page
Bath Cheese