No. 3658 — Stilton-Style Cheese
English historical translation of Molokhovets recipe No. 3658 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 10 shtofs fresh milk and 5 shtofs fresh cream, add enough boiling water to bring the mixture to the warmth of newly drawn milk, then add rennet preparation No. 2 from recipe No. 3651.
When the milk curdles, divide the curd with a spoon into lumps about the size of pigeons' eggs, remove and salt generously.
Tie in a bag and press for two hours as in recipe No. 3651. Meanwhile boil the whey that drained off, skim the floating curd particles and remove from the heat.
Put the pressed cheese into the hot whey for half an hour, then lift onto cloth inside a mould and press again until no whey remains.
Remove from the mould and wrap the sides only in linen, leaving the top and bottom exposed.
Set on a board of non-resinous wood in a clean, dry but not hot room and turn twice daily.
After three months the author says the cheese hardens slightly. Make an opening at the centre of the top one finger-width across and 1½ vershoks deep.
Fill this opening with Malaga, Canary wine or Muscat Lunel, replace the removed cheese as a plug and put in a good dry cellar. The source says the wine is absorbed and the hole closes by itself.
The author praises its richness and claims it remains spreadable like butter even after a year.