Supposed weekly menu for 18th century workhouse inmates

I was looking to make sure 'cheefe' meant 'cheeze' and came across this: >Sheeps Rumps with Parmefan Cheefe. 1737. PU T your Sheeps Rumps in a good Braiie, as before, and when done, put them to cool; then take fome Crumbs of Bread very fine, and as much Parmefan Cheefe mixed together, then take your Rumps and dip them in Eggs, and put the Crumbs of Bread and Parmefan Cheefe over ; and if you find that once doing over is not enough, do them twice, and fry them in good Hog’s Lard of a good Colour, and ferve them with fried Parfley.