To Make Scalded Cheese
From the treasured pages of Cookbook 1600s
Unknown Author
To Make Scalded Cheese
"take 6 gallons of morning milke as it comes fro the cow & 4 quarts of euening milke creamed & more creamed ye better. then take a quart of water & heat it so hot as that it may make ye creamed and milke hot enough to set to goater or runnet put ye runnet into ye water & straine them both into ye milke. stir into it a little runnet cotting it stand untill it be come. if it be very long ere it come you may set it neare ye fire. when it is come break it but not too much to sink it to part without breaking then take the whey from the curd for the whey lieth on top & make wild curds, then when they are ready take a very deepe fatt, and laye a cheese cloth in and laye a paire of tongs ouer & with these lay a broad cheese fat on them, and set the deepe fatt in the broad one, then take a floting dishfull of the whey of the fire and put in the fatt. then put in a dish of cheese curds, then another dish of hott whey, crush it downe hard but breake it not. then put in a dish of wild curds and another of cheese curds thus doe till the fatt is full enough it must be thicker then the fatt. salt it in the middle, and crush hard euery dishfull you put in, scald it well till the curd be tough. then pin a double cloath about what part that is aboue the fatt, presse it hard and let it stand in the presse an houre or 2. then turn it in a wett cloath wrunge hard, thus doe euery 2 or 3 houres, then salt it all ouer."
Note on the Original Text
The recipe is written in early modern English, with spellings like 'milke', 'runnet', and 'cheese fatt' typical of the 1600s. Instructions are given sequentially, assuming the reader has experience with basic cheesemaking, and relies more on process than precise measurements or times—quantities are based on what was readily available (i.e., all the morning milk, some evening milk). Words such as 'come' refer to curds setting, and 'scalded' means heating with nearly boiling water—not quite boiling, but hot enough to change the curd texture. Technical instructions are implicit, encouraging an intuitive understanding of the ingredients and the process.
Title
Cookbook 1600s (1650)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1650
Publisher
Unknown
Background
A delightful relic from the 1600s, this historical culinary manuscript tempts the senses with a medley of early modern recipes—seasoned with centuries-old knowledge and a dash of English tradition.
Kindly made available by
Folger Shakespeare Library
This recipe hails from 17th-century England, a time when cheese was a household staple and often made in the home using the milk from one's own cows. Farmhouse cheesemaking relied on simple methods, fresh milk straight from the animal, and hands-on techniques for pressing and draining. The text comes from manuscript V.a.19, written in the 1600s—a period when home dairying was not just common but essential, as cheese was an important way to preserve the abundance of milk from spring and summer. The recipe shows the careful layering and pressing used before industrialization standardized cheese shapes and textures.
The tools of the day would have included large earthenware or wooden dairy pails, cheese cloths (linen or hemp), deep cheese molds or 'fats', cheese presses made from wood and iron, broad flat pans, ladles, and tongs. A hearth or open fire provided the gentle heat needed. Cheesemaking was a communal, labor-intensive task often involving several household members—straining, ladling, and pressing all by hand.
Prep Time
30 mins
Cook Time
5 hrs
Servings
20
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 6 gallons whole milk (preferably raw; otherwise, use full-fat pasteurized milk)
- 1.2 gallons whole milk (for cream/skim; or substitute with additional cream if needed)
- 1.2 quarts water
- 1 teaspoon liquid rennet (or as per packet instructions for 6 gallons milk)
- Salt (about 1–1.5 ounces, or to taste)
Instructions
- To make scalded cheese today, begin with about 6 gallons of fresh whole milk (preferably unpasteurized), and skim 1.2 gallons of evening milk for cream—the more cream you can collect, the richer your cheese will be.
- Warm 1.2 quarts of water to just below boiling, but not scalding, as it’s meant to gently heat the milk mixture to help the rennet set.
- Dissolve your rennet (about 1 teaspoon liquid rennet, or as package directs) in this warm water, then strain the mixture into the milk.
- Stir well so the milk thickens and forms a curd.
- If this takes too long, place the vessel near a gentle heat source.
- Once set, gently break the curd so the whey rises—don’t over-stir.
- Ladle off the whey, then gather and layer your curds and wild (unpressed) curds, alternating with hot whey, into a deep colander or cheese mold lined with a double cheese cloth.
- Salt between layers, and use a cheese press or heavy weight to firmly press out moisture.
- After pressing for 1-2 hours, remove, wrap in a wet cloth and press again, rotating and pressing every few hours.
- Finish by unwrapping and salting the outside.
- The process calls for repeated pressing and salting, traditional in early English farmhouse cheesemaking.
Estimated Calories
330 per serving
Cooking Estimates
Most of your time will be spent waiting for the curds to set and pressing the cheese. You need to prepare the milk, set the curd with rennet, shape the curds, press, and salt repeatedly. The actual active work is less than the total process time.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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