From

Fireplace Cooking at The Maxwell House

(Cheesemaking from  L'Encyclopdie  by Denis Diderot)  

 

TO POT OLD CHESHIRE CHEESE

COMBINE one and one half pounds of finely grated Cheshire Cheese, one half Pound of Butter, that is at room Temperature, one half Cup of dry Sherry, and a little Mace.  Mix them together  until they are perfectly incorporated.  Place the Mixture in an earthenware Dish with a tight-fitting Lid, or mold it into a Loaf and wrap tightly to keep out the Air.  Refrigerate it until firm. This is particularly nice with Apples or Pears.

 

N.B. To correctly pot this Cheese, it should be packed into Crocks and covered with clarified Butter.  A smooth Consistency is more easily attained by using a food Processor for mixing rather than hand grating the Cheese and pounding all the Ingredients in a Mortar until they are perfectly combined.   Other Cheese can be preserved by this Method.  We have combined Stilton and Cheddar.

 

Eighteenth Century Dinners

Fireplace Cooking at The Maxwell House

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