The milk that you intend to make cheese from must be made moderately warm. Then take a calf’s bag [stomach] that has been clean washed, and put in it some salt with the curd.
Make the bag fast with a skewer, and when you use it put it in a pan of water mixed with salt, then boil it, and make small holes in it, to let out the liquor, which must be poured into the milk.
Take care that your milk is not too warm, for if it is then your cheese will be spoiled. It should be about the same heat as when it comes from the cow.
When it has curdled pour the whey from it and let what remains be well pressed. In this condition let it stand twenty-four hours to dry, then carefully crumble it very small, put to it a small quantity of salt, properly mixing it in, and then put it into your cheese mould.
The pressing your cheese hard makes it keep longer than it otherwise would, but the cheese which is to be eaten while new is best when it is not pressed so hard.
The Farmer’s Wife
or, the Complete Country Housewife
London, c. 1780