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Classic
Cook Books
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page 313
To get a strong taste to cheese.
Take rich cheese made of sweet milk and put down into a dry barrel or large tub
(according to the quantity of cheese) with hops spread in the bottoms. Place the
cheeses on their edges, with hops between and around their sides, leaving no
part of any cheese uncovered. In this way the cheeses may be kept very long, but
the hops must be aired every three months, and the cheese then scraped very
well; and the oftener you scrape it, the sooner it gets the strong smell. The
cheese placed in the bottom of the barrel or tub at first should be placed on
top at the next change, and so on.
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