The Epicure's Almanac or Diary of Good Living
February 25th : NORTH WILTSHIRE CHEESE
If you desire to eat this excellent cheese in perfection, cut off the top rind quite flat, and then take out a small cone from the centre, fill the space with Bell's Edinburgh, or any other strong sweetale; as soon as the malt liquor is absorbed, repeat the process, taking care that the top is carefully adjusted after it, the cheese enveloped in sheet lead, and kept ina damp place.
A fortnight or three weeks will be time enough to ripen the cheese thus treated.