A historical cheese from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The directions for quantity are given on the packages of "Prepared Rennet." Be careful not to break the curd when removing it. Use sweet grass under and over the cheese pieces to help them ripen.
Preserved exactly as written in the original source
First scald the quantity of milk desired; let it cool a little, then add the rennet
When the curd is formed, take it out on a ladle without breaking it
Lay it on a thin cloth held by two persons
Dash a ladleful of water over each ladleful of curd, to separate the curd
Hang it up to drain the water off, and then put it under a light press for one hour
Cut the curd with a thread into small pieces
Lay a cloth between each two, and press for an hour
Take them out, rub them with fine salt, let them lie on a board for an hour
Wash them in cold water
Let them lie to drain, and in a day or two the skin will look dry
Put some sweet grass under and over them, and they will soon ripen
Modern guidance to help you succeed with this vintage recipe
Scalding the milk denatures whey proteins and kills competing bacteria, creating an ideal environment for controlled rennet coagulation. The rennet enzymes break down kappa-casein proteins, allowing milk proteins to form a structured curd network. Multiple pressings gradually expel moisture while maintaining the delicate texture, and salting both seasons and creates an osmotic barrier that controls bacterial growth during ripening. The sweet grass provides beneficial microorganisms that contribute to flavor development during the aging process.
This recipe requires advance planning by nature. Begin the process when you have 2-3 consecutive days available for monitoring. The initial curd formation takes 2-4 hours, followed by pressing stages spanning 2 hours total, then a minimum 24-48 hours for drying before the ripening phase begins. Full ripening takes 1-2 weeks depending on desired intensity.
During ripening, store the cheese pieces on sweet grass in a ventilated container at 50-60°F with high humidity (80-85%). Turn daily and check for unwanted mold; wipe with cloth dampened in salt water if needed. Once ripened to desired flavor (1-2 weeks), wrap in waxed paper and store in the refrigerator for up to 2 weeks. The cheese will continue to develop flavor but at a much slower rate when cold.
AI-generated tips from Chef Cecil's culinary database
This recipe requires advance planning by nature. Begin the process when you have 2-3 consecutive days available for monitoring. The initial curd formation takes 2-4 hours, followed by pressing stages spanning 2 hours total, then a minimum 24-48 hours for drying before the ripening phase begins. Full ripening takes 1-2 weeks depending on desired intensity.
During ripening, store the cheese pieces on sweet grass in a ventilated container at 50-60°F with high humidity (80-85%). Turn daily and check for unwanted mold; wipe with cloth dampened in salt water if needed. Once ripened to desired flavor (1-2 weeks), wrap in waxed paper and store in the refrigerator for up to 2 weeks. The cheese will continue to develop flavor but at a much slower rate when cold.
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