Put a wet double layer of close-textured cloth or muslin into a soup plate. Put in the cream and leave it to stand for 24 hours until thick. Turn the cheese and add a pinch of salt. Leave for 12 hours. Put into a dry cloth, salt the other side and leave for another day. This cheese used to be chilled for service, and was often covered with nut leaves or nettle leaves.
© 1978 Mary Norwak estate. All rights reserved.