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To make a Slip-coat Cheese: Take new milk and runnet, quite cold, and when 'tis come, break it as little as you can in putting it into the cheese-fat, and let it stand and whey itself for some time; then cover it, and set about two pound weight on it, and when it will hold together, turn it out of that cheese-fat, and keep it turning upon clean cheese-fats for two or three days, till it has done wetting, and then lay it on sharp-pointed dock-leaves till 'tis ripe: shift the leaves often.
That night the Digby household was served a delicacy, red herrings broiled in the fashion of my Lord d'Aubigny, "short and crisp and laid upon a sallet." Also, there was a wheaten flommery as it was made in the West Country for the cook chose quite at random and a slip-coat cheese as Master Phillips proportioned it.
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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