(also weale, wel-), obs. var. welled curds: see WELLED ppl. a.
1538. Elyot, Dict., Schiston, the mylke that remayneth after that the mylke is sodden, which is callyd well courdes.
1565. Cooper, Thesaurus, Schistum, weale cruddes.
1577. B. Googe, Heresbach’s Husb., III. 148. Of the Whay that commeth from the Cheese, being sodde with a soft fyre, tyl the fatnesse of the Cheese swym aloft, are made Welcurdes [Margin Wellcurds].
