Dunlop Cheese

Preparation info
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By F. Marian McNeill

Published 2015

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Meg Dods’s Recipe


As soon as the milk is taken from the cows it is poured into a large pail, or pails, and before it is quite cold the substance called the steep, i.e. rennet, is mixed with it. When it is sufficiently coagulated it is cut transversely with a broad knife made for the purpose, or a broad three-toed instrument, in order to let the