Heart to Hearth Cookery

To make Cheese and Cream-Another way

Today I used fresh milk from the cow to make a soft cheese for a 17th century table.  The process was the same for my pressed cheese but after the curds were “cleansed from the whey”, I filled “dishes” with the fresh curd and “pressed” them to the shape of a small cheese and “turned them out whole” on the pewter plate.  Poured over the cheeses is a mixture of cream seasoned with “beaten Cinnamon, Nutmeg, Rose water and Sugar and thickened with grated Naple-Biskit. Cinnamon and Sugar are thrown on top.     Visit my website at www.hearttohearthcookery.com