To Pot Cheese Recipe

Cheese that has begun to mould, can be kept from becoming any more so,

by being treated in the following manner: Cut off the mouldy part, and

if the cheese is dry, grate it--if not, pound it fine in a mortar,

together with the crust. To each pound of it, when fine, put a

table-spoonful of brandy--mix it in well with the cheese, then press it

down tight, in a clean stone pot, and lay a paper wet in brandy on the

top of it. Cover the pot up tight, and keep it in a cool, dry place.

This is also a good way to treat dry pieces of cheese. Potted cheese is

best when a year old. It will keep several years, without any danger of

its breeding insects.

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