Heat 6 gallons of milk to blood heat, add 1 tablespoon rennet. When curd is set, break up with hands. Allow to settle for about 15 minutes, then pour off whey. Add 1 dessertspoon of salt to the curd; ½ oz. caraway seeds; and 2 tablespoons fresh cream. Stir all together, and press into mould lined with muslin (or cheese-press lined with muslin). Weight and press if in mould or tin, leave for 3 days, turning each day, or adjusting sides of press as necessary, when cheese sinks. Keep for 2 months before eating.