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Cheese Making

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cheese Making

Ingredients

Directions

  1. Infuse the coloring matter in milk overnight.

  2. Rub the infused milk on your palm until the color comes off.

  3. Salt the cheese by immersing it in brine for several days, turning daily, or by applying salt to the surface every time it is turned for three days.

  4. After salting, rub the entire surface of the cheese with salt daily for eight to ten days.

  5. Wash the cheese in warm water or whey, dry it with a cloth, and place it on a drying bench for about a week.

  6. Once dried, smear the cheese with fresh butter and store it on shelves or the floor.

  7. Turn the cheese daily for the first ten to fifteen days, rubbing with butter three times a week in summer and twice in winter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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