Pioneers made different kinds of cheese. Some people heated milk until it was about as warm as their hand. Then they added rennet. Rennet was made by soaking a little piece of a very young calf's stomach in a cup of water overnight. The milk with the rennet in it, was stirred and stirred. Soon it got thick. The thick, white curd was cut into little pieces. Yellow, watery whey was under the curd.

The curd was poured into a cloth or a cheese basket. A cheese basket was a basket or tin pan with holes in it. The whey ran out but the curd stayed in. When most of the whey had run out, the curd was put into a dish and salted. It was mixed and mixed. Then it was put into a cheese press. The cheese press had a board at the bottom with groves in it. A round, wooden hoop was set on the board. The curd was put into the hoop. A round board fitted inside the hoop. It was put on top of the cheese and pressed down. That made more whey come out. It ran out of the grooves at the bottom.

After a day, a round, yellow cheese was taken out. It was wrapped in cloth, rubbed with butter, and set away to ripen. It was wiped clean every day until it had a hard rind on it. Then it was put away until it was eaten.