Cheese-making and cream dishes

When cheese-making started as a farmhouse industry in Britain, sheep were the animals most widely kept, so that it is not surprising that ewe’s milk was the main source of the cheese made during the early and middle ages. In more recent times, cheese is made almost entirely from cow’s milk. Similarly, old-established farm methods of producing cheese have become almost obsolete in so far as they involved the use of home-made rennet and of many types of simple equipment, ranging from brass and copper pans in which to curdle the milk and make cheese, to wooden moulds and stone presses in which to complete the process.