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To Make Good cheese

This is an excerpt from Alte Kochrezepte aus dem bayrischen
(Germany, ~1500 - V. Bach, trans.)
The original source can be found at Stefan's Florilegium

To make good cheese. When you put the curd cheese into the cheese container with the /gauffen/ (? Some ingredient or implement), salt it after every /gauffen/ and at the end salt it all around. The cheese will lie for a year and not go bad.


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