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These Cheeses will be fit to cut when they have been made eight Months; it is to be observ'd, that if we salt them in the manner first mention'd, that is, by cutting the Cheese, such Cheeses will be smooth-coated. To make Slip-Coat Cheese, which is the thin Summer Cheese, call'd in London Cream Cheese. From the Farm call'd the Vaises in Essex.
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