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Nettle Cheese

Cheese matured while wrapped in nettle leaves. (Digby 1669, Wooley 1672, etc)

A modern representative is Yarg.

Original Receipt in 'The Queene-Like Closet' (1672) by Hannah Woolley (Wooley 1672)

32. To make a very good Cheese. Take a Pail full of Morning Milk and Stroakings, and set it together with two spoonfuls of Runnet, and cover it; when it is come, put it into the wheying-Cloth gently, and break it as little as you can; when the Whey is run clean from it, put it into the Vat, and turn it in the Evening, next morning take it out and salt it a little, and turn it twice a day upon a clean Board, and when it is a week old, lay it into some Nettles, and that will mellow it.

For other receipts, see nettles...

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