Warm 6 gallons of milk to blood heat; add 1 tablespoon rennet, and stir well. Cover the milk while setting. Leave for about 15 minutes, then break up curds with hands. Leave to settle, and then pour off whey. Mix 2 tablespoons dairy salt and 1 tablespoon oatmeal with the curd. Line a press with muslin or cheese-cloth, and press in the curd, altering position of press as cheese sinks. Leave in press for 3 days. Take out of muslin and place on a wooden board. Keep for 2 months to ripen, turning occasionally.
Here is an old English recipe from the Dales. Probably the cheese used was Wensleydale, or a similar type.
‘Take a pound piece of fresh, crumbling white cheese. Grate it or crumble it very fine. Add to it 2 wineglasses of sherry wine, a small pat of fresh butter, and as much cream as wine. Add salt and fresh milled pepper to your taste, and herbs very finely chopped. A little of parsley, thyme, chives, sage, tarragon and marjoram. Put all in a pan when the heat is low, stir until smooth, and of a pleasing colour. Turn into small pots and keep in a cool larder.’