Elizabeth Fairfax Cookbook

Items

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  To Make a thick Cheese

  A method for making a thick, dry cheese (described as similar to parmesan), using milk, cream, rennet, and salt
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  To Make a Creame Chees

  A recipe for making cream cheese
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  To Make a Slipcoat Chees

  Instructions on making slipcoat cheese using milk, cream, rennet, and whey, placed in a cheese-fatt (a kind of vessel for making cheese).
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  The Savoy Chees Called [V]acheline

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

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