Sleightlett was a fresh curd cheese with bright acidity. It had delicately herbal flavours. The paste was very wet when young, becoming progressively more friable with age. Sleightlett was intended to be eaten young, within days of being made.
Mary would ladle curds into the moulds for Tymsboro and Sleightlett continuously. For Sleightlett she choose patches in the set curd that feel supple and silky in texture. She tried to avoid ladling any seams of butterfat, as they might affect the curd’s drainage, especially important in a cheese sold so fresh. After 2 to 3 days of turning and salting the newly formed Sleightlett in their moulds, the cheeses are removed and patted down with vegetable ash. The ash serves as a natural skin between the unformed rind of the cheese and its ripening environment. A little salt is added to the ash to promote further moisture loss. Furthermore, the ash serves to raise the pH on the surface, making it more alkaline. This makes the cheeses rind more conducive to the growth of bloomy white or blue moulds, like those that typically grow on Tymsboro.