This rich cow milk cheese has a slightly crumbly yet silky texture and a full body, fresh flavor. It can be made from pasteurized or unpasteurized cow's milk. Milk from evening milking is left to stand overnight and the next day, milk from that morning's milking is added, along with a starter. It is allowed to coagulate into curds and whey, and then heated for about 3/4 hour, cooking the curds a bit in the whey. The whey is drained off, the curds are cut, salted and put into molds. The cheese is then pressed and ripened anywhere from 1 to 9 months. The longer aged cheese is sold as "farmhouse cheshire." Cheshire cheese was traditionally wrapped in cloth and soaked in lard before it was aged; some producers still do this today.