Medieval

mediumaevum:

The medieval process of making cheese (in case you ever wondered) follows this pattern:

leave milk out to sit over night to sour, heat soured milk, add ale or vinegar, add cheese/cream from previous day, separate curds and whey by draining and/or pressing, salt & herb the cheese (if desired) and serve.  By adding ale or vinegar the milk is being further ripened by increasing the acid content.  The use of cream or cheese from a previous day adds in the local bacteria cultures needed to further the coagulation of the curds since at some point rennet would have been used to start the first batch of cheese.