Items

• 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 Slipcoat Chees [cheese]

  Instructions on making slipcoat cheese using milk, cream, rennet, and whey, placed in a cheese-fat (a kind of vessel for making cheese).
• To Make a Creame Chees [cream cheese]

  A recipe for making cream cheese
• The Savoy Chees [cheese] Called [V]acheline

  A method for making a soft (possibly French Savoy) cheese, using rennet "as you do for cream cheese"
• The Angelets

  A recipe likely for making Angelot, a kind of soft cheese (now known as "Pont-l'Évêque").
• French Angelets [angelots]

  Recipe for making a soft cheese , possibly "French angelot," using cream and rennet