Dairy & Cheeses
Item set
Items
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The Angelets
A recipe likely for making Angelot, a kind of soft cheese (now known as "Pont-l'Évêque") -
To Make a thick Cheese
A method for making a thick, dry cheese (described as similar to parmesan), using milk, cream, rennet, and salt -
To Make a Creame Chees [cream cheese]
A recipe for making cream cheese -
To Make a Slipcoat Chees [cheese]
Instructions on making slipcoat cheese using milk, cream, rennet, and whey, placed in a cheese-fatt (a kind of vessel for making cheese). -
The Savoy Chees Called [V]acheline
A method for making a soft (possibly French Savoy) cheese, using rennet "as you do for cream cheese" -
French Angelets [angelots]
Recipe for making a soft cheese , possibly "French angelot," using cream and rennet