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This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

To make Chese Nesh at is Ouer Hard. Lay þe chese lappyd all about in fayr grene nettyls. And lat it ly styll on a fayre borde or on a floore, and within fow[r] dayes it schall be nesgh & fresh.