bag-cheeses-art - 9/5/05 ਀ഊ"Making Simple Bag Cheeses / Cheese in Period" by Lord Jakys the Chesemonger. ਀ ഊNOTE: See also the files: cheese-lnks, cheese-msg, fresh-cheeses-msg, Cheese-Making-art, cheesemaking-msg, cheese-goo-msg, almond-milk-msg, baked-cheese-msg, Charles-Chees-art, dairy-prod-msg. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 愀爀琀椀挀氀攀 眀愀猀 猀甀戀洀椀琀琀攀搀 琀漀 洀攀 戀礀 琀栀攀 愀甀琀栀漀爀 昀漀爀 椀渀挀氀甀猀椀漀渀 椀渀 琀栀椀猀 猀攀琀 漀昀 昀椀氀攀猀Ⰰ 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ ഊ ਀吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䌀漀瀀礀爀椀最栀琀 琀漀 琀栀攀 挀漀渀琀攀渀琀猀 漀昀 琀栀椀猀 昀椀氀攀 爀攀洀愀椀渀猀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 漀爀 琀爀愀渀猀氀愀琀漀爀⸀ഊ ਀圀栀椀氀攀 琀栀攀 愀甀琀栀漀爀 眀椀氀氀 氀椀欀攀氀礀 最椀瘀攀 瀀攀爀洀椀猀猀椀漀渀 昀漀爀 琀栀椀猀 眀漀爀欀 琀漀 戀攀 爀攀瀀爀椀渀琀攀搀 椀渀 匀䌀䄀 琀礀瀀攀 瀀甀戀氀椀挀愀琀椀漀渀猀Ⰰ 瀀氀攀愀猀攀 挀栀攀挀欀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 昀椀爀猀琀 漀爀 挀栀攀挀欀 昀漀爀 愀渀礀 瀀攀爀洀椀猀猀椀漀渀猀 最爀愀渀琀攀搀 愀琀 琀栀攀 攀渀搀 漀昀 琀栀椀猀 昀椀氀攀⸀ഊ ਀吀栀愀渀欀 礀漀甀ⰀഊMark S. Harris...AKA:..Stefan li Rous ਀猀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊMaking Simple Bag Cheeses / Cheese in Period ਀戀礀 䰀漀爀搀 䨀愀欀礀猀 琀栀攀 䌀栀攀猀攀洀漀渀最攀爀ഊ ਀嬀吀甀爀漀瀀栀椀氀攀㨀 䄀 氀漀瘀攀爀 漀昀 挀栀攀攀猀攀⸀   吀愀欀攀渀 昀爀漀洀 琀栀攀 䜀爀攀攀欀 眀漀爀搀 琀甀爀漀猀 ⠀挀栀攀攀猀攀⤀ 愀渀搀 琀栀攀 爀漀漀琀 瀀栀椀氀 ⠀氀漀瘀攀⤀⸀崀ഊ ਀䐀攀洀漀渀猀琀爀愀琀椀漀渀 漀昀 䈀愀猀椀挀 䰀攀洀漀渀 䈀愀最 䌀栀攀攀猀攀 ⠀漀爀 挀愀洀瀀 挀栀攀攀猀攀⤀㨀ഊ ਀䔀焀甀椀瀀洀攀渀琀⼀䤀渀最爀攀搀椀攀渀琀猀ഊOne Gallon Pot ਀匀琀椀爀爀椀渀最 匀瀀漀漀渀 ⠀猀琀攀攀氀 漀爀 眀漀漀搀攀渀⤀ഊCooking Thermometer ਀䬀渀椀昀攀ഊColander ਀䌀栀攀攀猀攀挀氀漀琀栀ഊSmall Container (butter bowl, etc.) ਀䴀椀氀欀 ⴀ ㈀ 焀琀⸀ഊHeavy Cream - 1/2 pt. (Optional) ਀䰀攀洀漀渀猀 ⴀ ㈀ 琀漀 ㌀ഊSalt ਀䠀攀爀戀猀 琀漀 琀愀猀琀攀ഊ ਀匀琀攀爀椀氀椀稀攀 愀氀氀 攀焀甀椀瀀洀攀渀琀 琀漀 戀攀 甀猀攀搀 攀砀挀攀瀀琀 琀栀攀 挀栀攀攀猀攀挀氀漀琀栀Ⰰ 戀礀 瀀氀愀挀椀渀最 椀琀 愀氀氀 椀渀 琀栀攀 瀀漀琀Ⰰ 昀椀氀氀椀渀最 甀瀀 봀 眀椀琀栀 眀愀琀攀爀Ⰰ 愀渀搀 戀爀椀渀最椀渀最 琀漀 愀 戀漀椀氀 昀漀爀 愀琀 氀攀愀猀琀 琀攀渀 洀椀渀甀琀攀猀⸀  䐀爀愀椀渀 眀愀琀攀爀 愀渀搀 猀攀琀 攀焀甀椀瀀洀攀渀琀 漀渀 猀琀攀爀椀氀攀 搀爀礀 猀甀爀昀愀挀攀⸀ ⠀䌀氀攀愀渀 瀀愀瀀攀爀 琀漀眀攀氀猀 眀漀爀欀 眀攀氀氀⸀⤀ 倀甀琀 琀栀攀 琀眀漀 焀甀愀爀琀猀 漀昀 洀椀氀欀 椀渀琀漀 琀栀攀 瀀愀渀 愀渀搀 愀瀀瀀氀礀 洀攀搀椀甀洀 栀攀愀琀⸀  ⠀伀瀀琀椀漀渀愀氀氀礀Ⰰ 愀琀 琀栀椀猀 瀀漀椀渀琀 礀漀甀 洀愀礀 愀搀搀 琀栀攀 栀攀愀瘀礀 挀爀攀愀洀 昀漀爀 愀 栀椀最栀攀爀 礀椀攀氀搀 漀昀 挀栀攀攀猀攀 愀渀搀 愀 挀爀攀愀洀椀攀爀 琀攀砀琀甀爀攀Ⰰ 栀漀眀攀瘀攀爀 琀栀椀猀 椀猀 昀愀爀 昀爀漀洀 琀栀攀 眀攀椀最栀琀 眀愀琀挀栀攀爀✀猀 漀瀀琀椀漀渀℀⤀  匀甀猀瀀攀渀搀 琀栀攀 琀栀攀爀洀漀洀攀琀攀爀 椀渀琀漀 琀栀攀 洀椀氀欀 愀渀搀 欀攀攀瀀 漀渀 琀栀攀 栀攀愀琀 甀渀琀椀氀 琀栀攀 洀椀氀欀 爀攀愀挀栀攀猀 ㄀㠀　 搀攀最爀攀攀猀 䘀⸀  ഊ ਀一伀吀䔀㨀  圀栀攀渀 搀漀椀渀最 琀栀椀猀 椀渀 琀栀攀 昀椀攀氀搀 ⠀挀愀洀瀀 挀漀渀搀椀琀椀漀渀猀⤀ 愀渀搀 椀渀 愀 洀漀爀攀 瀀攀爀椀漀搀 猀琀礀氀攀Ⰰ 愀 琀栀攀爀洀漀洀攀琀攀爀 渀攀攀搀 渀漀琀 戀攀 甀猀攀搀⸀  䈀甀琀 礀漀甀 猀栀漀甀氀搀 最攀琀 琀漀 欀渀漀眀 栀漀眀 眀愀爀洀 ㄀㠀　 搀攀最爀攀攀猀 䘀 椀猀⸀  䤀琀✀猀 洀甀挀栀 栀漀琀琀攀爀 琀栀愀渀 礀漀甀 眀漀甀氀搀 挀愀爀攀 琀漀 猀琀椀挀欀 礀漀甀爀 昀椀渀最攀爀 椀渀琀漀Ⰰ 戀甀琀 猀琀椀氀氀 猀栀漀爀琀 漀昀 戀漀椀氀椀渀最⸀  䤀昀 礀漀甀爀 洀椀氀欀 戀攀最椀渀猀 琀漀 戀漀椀氀Ⰰ 愀搀搀 猀漀洀攀 挀栀漀挀漀氀愀琀攀 琀漀 椀琀 愀渀搀 搀爀椀渀欀 椀琀Ⰰ 戀甀琀 搀漀渀✀琀 甀猀攀 椀琀 昀漀爀 挀栀攀攀猀攀⸀  䈀漀椀氀椀渀最 洀椀氀欀 挀栀愀渀最攀猀 椀琀猀 挀漀渀猀椀猀琀攀渀挀礀 猀甀挀栀 琀栀愀琀 椀琀 眀椀氀氀 渀漀琀 昀漀爀洀 愀 最漀漀搀 挀甀爀搀⸀ഊ ਀圀栀椀氀攀 琀栀攀 洀椀氀欀 椀猀 栀攀愀琀椀渀最Ⰰ 挀甀琀 琀栀攀 氀攀洀漀渀猀 椀渀 栀愀氀昀 愀渀搀 樀甀椀挀攀 琀栀攀洀 椀渀琀漀 愀 猀洀愀氀氀 挀甀瀀⼀最氀愀猀猀⸀  吀栀攀 樀甀椀挀攀 漀昀 琀眀漀 氀攀洀漀渀猀 椀猀 猀甀昀昀椀挀椀攀渀琀 琀漀 洀愀欀攀 琀栀椀猀 愀洀漀甀渀琀 漀昀 挀栀攀攀猀攀Ⰰ 戀甀琀 琀栀爀攀攀 眀椀氀氀 最椀瘀攀 椀琀 愀 洀漀爀攀 瀀爀漀渀漀甀渀挀攀搀 ⠀戀甀琀 猀琀椀氀氀 氀椀最栀琀⤀ 氀攀洀漀渀礀 昀氀愀瘀漀爀⸀  䄀昀琀攀爀 琀栀攀 洀椀氀欀 爀攀愀挀栀攀猀 琀栀攀 搀攀猀椀爀攀搀 琀攀洀瀀攀爀愀琀甀爀攀Ⰰ 爀攀洀漀瘀攀 椀琀 昀爀漀洀 琀栀攀 栀攀愀琀 愀渀搀 瀀漀甀爀 琀栀攀 氀攀洀漀渀 樀甀椀挀攀 椀渀琀漀 椀琀 眀栀椀氀攀 最攀渀琀氀礀 猀琀椀爀爀椀渀最⸀  䬀攀攀瀀 猀琀椀爀爀椀渀最 昀漀爀 猀攀瘀攀爀愀氀 洀椀渀甀琀攀猀 甀渀琀椀氀 琀栀攀 洀椀氀欀 栀愀猀 戀攀最甀渀 猀攀瀀愀爀愀琀椀渀最 椀渀琀漀 挀甀爀搀猀 愀渀搀 眀栀攀礀⸀  䰀攀琀 猀椀琀 昀漀爀 甀瀀 琀漀 ㄀㔀 洀椀渀甀琀攀猀 甀渀琀椀氀 琀栀攀 挀甀爀搀猀 愀爀攀 昀甀氀氀礀 猀攀瀀愀爀愀琀攀搀⸀ഊ ਀倀漀甀爀 琀栀攀 洀椀砀琀甀爀攀 椀渀琀漀 愀 挀栀攀攀猀攀挀氀漀琀栀 氀椀渀攀搀 挀漀氀愀渀搀攀爀Ⰰ 愀渀搀 愀氀氀漀眀 琀栀攀 最爀攀愀琀攀爀 瀀漀爀琀椀漀渀 漀昀 琀栀攀 眀栀攀礀 琀漀 搀爀愀椀渀 漀甀琀⸀  䜀爀愀戀 琀栀攀 挀栀攀攀猀攀挀氀漀琀栀 戀礀 椀琀猀 昀漀甀爀 挀漀爀渀攀爀猀Ⰰ 愀渀搀 琀椀攀 椀琀 椀渀琀漀 愀 猀洀愀氀氀 戀愀最⸀  䠀愀渀最 琀栀椀猀 戀愀最 漀瘀攀爀 愀 猀椀渀欀 漀爀 搀爀愀椀渀椀渀最 瀀漀琀 ⠀琀漀 挀愀琀挀栀 琀栀攀 眀栀攀礀⤀ 甀渀琀椀氀 椀琀 猀琀漀瀀猀 搀爀椀瀀瀀椀渀最 爀攀最甀氀愀爀氀礀⸀  ⠀䰀攀猀猀 搀爀愀椀渀椀渀最 琀椀洀攀 眀椀氀氀 洀愀欀攀 愀 洀漀椀猀琀攀爀Ⰰ 洀漀爀攀 猀瀀爀攀愀搀愀戀氀攀 挀栀攀攀猀攀 ⴀ 氀漀渀最攀爀 搀爀愀椀渀椀渀最 眀椀氀氀 爀攀猀甀氀琀 椀渀 愀 搀爀椀攀爀 挀栀攀攀猀攀 眀栀椀挀栀 眀椀氀氀 欀攀攀瀀 猀漀洀攀眀栀愀琀 氀漀渀最攀爀⸀⤀ 䌀栀攀攀猀攀挀氀漀琀栀 栀愀猀 戀攀攀渀 欀渀漀眀渀 琀漀 洀愀渀Ⰰ 愀氀戀攀椀琀 椀渀 愀 挀爀甀搀攀爀 昀漀爀洀Ⰰ 猀椀渀挀攀 愀琀 氀攀愀猀琀 琀栀攀 ㄀㐀　　✀猀⸀  䠀漀眀攀瘀攀爀Ⰰ 椀琀 眀愀猀 渀漀琀 琀栀攀 漀渀氀礀 洀攀琀栀漀搀 甀猀攀搀⸀  䤀昀 礀漀甀 眀椀猀栀 琀漀 昀漀氀氀漀眀 愀 瀀攀爀椀漀搀 洀攀琀栀漀搀 琀栀愀琀 眀愀猀 甀猀攀搀 椀渀 䤀琀愀氀礀 昀爀漀洀 洀攀搀椀攀瘀愀氀 琀椀洀攀猀Ⰰ 爀椀最栀琀 甀瀀 琀漀 琀栀攀 琀眀攀渀琀椀攀琀栀 挀攀渀琀甀爀礀Ⰰ 最攀琀 礀漀甀爀猀攀氀昀 愀 琀椀最栀琀氀礀 眀漀瘀攀渀 眀椀挀欀攀爀 戀愀猀欀攀琀 愀渀搀 搀甀洀瀀 礀漀甀爀 挀甀爀搀猀 椀渀琀漀 琀栀愀琀 琀漀 搀爀愀椀渀 愀渀搀 猀攀琀⸀ 䤀琀 眀椀氀氀 眀漀爀欀Ⰰ 戀甀琀 礀漀甀 洀愀礀 氀漀猀攀 愀 戀椀琀 洀漀爀攀 挀甀爀搀Ⰰ 愀渀搀 礀漀甀 洀甀猀琀 戀攀 洀攀琀椀挀甀氀漀甀猀 椀渀 猀琀攀爀椀氀椀稀椀渀最 椀琀 眀栀攀渀 礀漀甀 挀氀攀愀渀 椀琀Ⰰ 愀猀 挀漀洀瀀愀爀攀搀 琀漀 挀栀攀攀猀攀挀氀漀琀栀Ⰰ 眀栀椀挀栀 礀漀甀 挀愀渀 攀椀琀栀攀爀 琀栀爀漀眀 愀眀愀礀Ⰰ 漀爀 眀愀猀栀 椀渀 琀栀攀 氀愀甀渀搀爀礀⸀ഊ ਀圀栀攀渀 琀栀攀 挀栀攀攀猀攀 椀猀 搀漀渀攀 搀爀愀椀渀椀渀最Ⰰ 甀渀琀椀攀 琀栀攀 戀愀最 愀渀搀 猀挀爀愀瀀攀 琀栀攀 挀栀攀攀猀攀 椀渀琀漀 愀 猀攀愀氀愀戀氀攀 挀漀渀琀愀椀渀攀爀 ⠀猀甀挀栀 愀猀 愀 洀愀爀最愀爀椀渀攀 挀漀渀琀愀椀渀攀爀⤀ 漀爀 漀渀琀漀 猀漀洀攀 瀀氀愀猀琀椀挀 眀爀愀瀀⸀  䄀琀 琀栀椀猀 瀀漀椀渀琀Ⰰ 愀 猀洀愀氀氀 猀瀀爀椀渀欀氀椀渀最 漀昀 猀愀氀琀 挀愀渀 戀攀 愀瀀瀀氀椀攀搀⸀ 伀瀀琀椀漀渀愀氀氀礀Ⰰ 栀攀爀戀猀 漀昀 礀漀甀爀 挀栀漀椀挀攀Ⰰ 猀甀挀栀 愀猀 猀愀最攀Ⰰ 瀀愀爀猀氀攀礀Ⰰ 挀栀椀瘀攀猀Ⰰ 攀琀挀⸀ 洀愀礀 戀攀 愀搀搀攀搀 愀渀搀 洀椀砀攀搀 椀渀 愀猀 眀攀氀氀⸀ 匀攀愀氀 甀瀀 琀栀攀 挀栀攀攀猀攀 愀渀搀 挀栀椀氀氀 昀漀爀 猀攀瘀攀爀愀氀 栀漀甀爀猀⸀  ⠀漀瘀攀爀渀椀最栀琀 椀猀 瀀爀攀昀攀爀爀攀搀 琀漀 愀氀氀漀眀 琀栀攀 昀氀愀瘀漀爀 琀漀 猀攀琀⸀⤀ഊ ਀吀眀漀 焀甀愀爀琀猀 漀昀 洀椀氀欀 猀栀漀甀氀搀 礀椀攀氀搀 ㄀㈀ 琀漀 ㄀㐀 漀甀渀挀攀猀 漀昀 氀攀洀漀渀 挀栀攀攀猀攀⸀  吀栀椀猀 洀愀礀 戀攀 欀攀瀀琀 昀漀爀 甀瀀 琀漀 漀渀攀 眀攀攀欀 椀昀 爀攀昀爀椀最攀爀愀琀攀搀⸀  䤀琀 椀猀 攀砀挀攀氀氀攀渀琀 琀漀 猀瀀爀攀愀搀 漀渀 戀愀最攀氀猀Ⰰ 琀漀愀猀琀Ⰰ 漀爀 戀爀攀愀搀 昀漀爀 猀愀渀搀眀椀挀栀攀猀Ⰰ 漀爀 漀渀 挀爀愀挀欀攀爀猀⸀ഊ ਀匀甀戀猀琀椀琀甀琀椀漀渀猀㨀ഊCurdling Agents: Since Lemons were not well known in Europe till very late in period, lime (African) may be substituted. For a non-citrus variation, add ¼ cup of vinegar instead of the lemon juice. White or flavored vinegar may be used. Be aware that this will change the texture and flavor of the resulting cheese, more along the lines of a modern "Queso Blanco". Many other curdling agents were used in period. Two plants are referred to in one early English account, Butterwort and Lady's Straw. The butterwort, however, is obviously not the same as we know in the United States today, as it is described as a "thistle". What the Lady's Straw might have been is a mystery which I have not yet solved. There is also documentation for green fig tree bark being used. The ultimate, of course, is rennet from the 4th stomach of a suckling calf, but this will be covered more extensively in the section on hard cheeses. ਀ഊMilk: Cow's milk was used for this demonstration, bought from a store. Any other type of milk (goat, sheep, etc.) may be used. To get a firmer curd from store bought milk, while not a period technique, you may add a teaspoon of calcium chloride per gallon of milk. This serves to undue some of the homogenization process and allows the fat molecules to cling together more consistently. If using farm fresh milk, higher yields may be expected, but you must ensure the milk has been pasteurized. If it has not, before using, heat the milk to 165 degrees F for 20 minutes, then rapidly cool to refrigerator temperatures and store chilled until ready to use for cheese. ਀ഊWhat's Going On in That Pot, Anyway???? ਀ഊ[Note: If you have no interest in the "science bits" about cheesemaking, feel free to skip over this part.] ਀ഊAn old Arabian legend holds that a traveling merchant named Kanana discovered cheese while pausing from his travels in the desert to have a drink of milk from his skin. It was made from a young calf's stomach and he found to his delight, instead of milk, curds and whey. But what happened to his milk? ਀ഊWhy does your milk wind up turning into cheese? Well, to answer that, we need to understand what milk is made of. Not much, really. Milk is a combination of fats, milk sugars (lactose) and milk proteins (casein) which are what will eventually lump together to form the curds. They are all suspended in a thin liquid which we call "whey". (Yes, yes, "curds and whey", just like in the story with the spider. In period, people ate this all the time. I've tried it. If you are really brave, you can too.) ਀ഊMilk left out in the heat will naturally spoil and begin the curdling process, but left to itself this is a wildly unpredictable process which usually just results in a horrible acidic mess and depends heavily on what naturally occurring bacteria are in the area. For hard cheese (below) where a very hard curd is desired, a starter culture of special bacteria is added to the milk before beginning. This process is known as "ripening" the milk. This process also occurs naturally, albeit more slowly and less efficiently, and results in a softer curd. When the bacteria begin their work, the milk sugars (lactose) are converted by the bacteria to lactic acid. This increase in the acidity of the milk is what allows the milk proteins (casein) to form into curds when a coagulating agent (or "curdling agent", as described above) is introduced to the milk. ਀ഊAnother factor that will determine how solid the curd shall become, aside from the coagulating agent used, is the temperature at which all this occurs. The bacteria do their work best between 75 and 95 degrees F, with the hardest curd being formed if the milk is curdled at about 85 degrees. ਀ഊHard Cheese (and no…. I don't just mean "difficult") ਀ഊ[Note: The following are not specific enough instructions to go home and make a hard cheese. This is a general overview. If you wish to make one, contact me and I will help you with the specifics and the equipment required, and information on where to get it and what to order.] ਀ഊAs was alluded to above, the initial steps in making a hard cheese are very similar to that of making a soft one. You just have a few more things to add, and will need some extra equipment for the additional steps required. First of all, if you are going to use store bought cow's milk, you will need some calcium chloride to add to it, if you are to get a suitably firm curd. Any type of milk can be used, however. Cheese can be (and has been) made from the milk of any animal man was ever able to domesticate, up to and including African Cape water buffalo. ਀ഊYou will also need a starter culture. These come in two types which can be ordered from any cheesemaking supply company. (I use New England Cheesemaking Company. Their website may be found at http://www.cheesemaking.com. Another source is Lehman's Non-Electric Catalog at http://www.lehmans.com) The two types of starter cultures are mesophilic and thermophilic. Which one you use will depend on the temperature you plan on curdling, and the type of cheese you are trying to make. This is added to the milk initially while you are first warming it. This process is known as "ripening the milk." ਀ഊMaking hard cheese also requires rennet. The most common is animal rennet, which can be had in liquid or tablet form, and is taken from the lining of the fourth stomach of a young calf. For vegetarians, there are also concentrated vegetarian rennets available for order, which are often made from fungal sources. This coagulating agent will be used in place of the lemon juice in the soft cheese example to set the milk into a firm curd. ਀ഊThe initial process is the same as making the bag cheese, but when the curds are drained, you don't hang them in a bag. You will need to put them into a cheese press. The press simply consists of a cheese mold and some method of applying pressure to it to force the curd down into a much more solid mass, and forcing all of the whey out of it. You can order cheese molds commercially, or they can be made from a coffee can with some holes in it. It's really not as hard as you think. ਀ഊAfter the cheese has been suitably pressed and drained, it is removed from the press and lightly salted, and allowed to air dry for several days, being turned twice a day to ensure even drying. A rind forms on the cheese during this time. The rind on many great cheeses is often the best part, though Americans are not used to seeing it and may not find it palatable. ਀ഊOnce the cheese is dry, it is usually aged, for anywhere from a month to years, depending on the type. Some are left to form an ever harder rind of their own, but many are waxed. You can get cheese wax cheaply, and melt it, and brush it onto your cheese to keep it fresh and free of spoilage while it ages. ਀ഊSome Notes on the History of Cheese in Period ਀ഊMany people will find it shocking if you tell them of advanced styles of hard cheesemaking in period. Lots of folks seem to think that in our period, only simple, soft cheese, cottage cheese, or curds and whey were eaten. Not true! The history of hard cheese is ancient, going back to well before 4000 BC. The story of Zoroaster (written in 1000 BC by Pliny) tells us of a man who was said to have lived for 20 years on a single cheese. (Note: it is currently estimated that this cheese must have been a parmesan the size of the rock of Gibraltar.) ਀ഊThe Greeks said that cheese was created by Aristaeus, son of Apollo, and many of their references refer to it as "pressed cheese". ਀ഊIn I Samuel 17:18, David was carrying ten cheeses to the army of Saul when he met Goliath. We can only speculate that if he'd simply given the giant a couple of them, he'd likely have been on his way with much less fuss and bother. ਀ ഊA monk's chronicle from 1070 tells us that Charlemagne was reported to have been very fond of Roquefort and ordered it from great distances away. ਀ഊThe Island of Delos had a hard cheese on face of one of their coins. ਀ഊCheshire is one of the oldest English cheeses and it can be dated back to Roman Britain and is mentioned by name in the Domesday Book of 1086 ਀ഊWe have already covered a large list of period coagulating agents used in cheesemaking. More can be found in the references given at the end of this paper. As to equipment, for the draining of cheese, a very period method was the wicker type basket mentioned in the soft cheese section. This is referred to many literary examples, including Homer's tale The Odyssey. The wicker baskets used for draining curds by Polyphemus (the Cyclops) were known as "formos" to the Greeks, which became the word "forma" in Latin, and gave rise to the Italian word for cheese, "formaggio" as well as the Old French "formage" which became "fromage". ਀ഊCheese was also pressed in molds during our period, and they came in a variety of styles. Digs in Great Britain have turned up iron rounds with many holes in them which were used for this purpose. Even older still were ceramic pottery molds of similar style. The "followers" (which are the pieces that fit into the mold on top of the cheese to press it down) were referred to as "flowers" in those times. Many of these have been recovered as well. Many types of presses were used to apply pressure to the cheese, but simple weights on the press were the most common. Bricks were an obvious choice, and while not in our period, "brick cheese" got it's name from just such a system, where brick molds were made to form and press the cheese, and the bricks themselves were used as weights to drive the follower down. ਀ഊIt may be of interest to note that several varieties of hard cheeses have ancient lineages. Here is a short list of some of the older ones, along with the earliest references to them which have been found thus far in primary resources: ਀䌀栀攀攀猀攀 嘀愀爀椀攀琀礀          夀攀愀爀⠀䄀䐀⤀ഊ-------------- -------- ਀䜀漀爀最漀渀稀漀氀愀                㠀㜀㤀ഊRoquefort 1070 ਀䌀栀攀猀栀椀爀攀                 ㄀　㠀㘀ഊGrana 1200 ਀䌀栀攀搀搀愀爀                  ㄀㔀　　ഊParmesan 1579 ਀䜀漀甀搀愀                    ㄀㘀㤀㜀ഊGloucester 1697 ਀匀琀椀氀琀漀渀                  ㄀㜀㠀㔀ഊCamembert 1791 ਀ഊReference material used in this paper, along with other sources where you can find more information on the history of cheesemaking in our period: ਀ഊThe Complete Book of Cheese. Bob Brown. Gramercy. Library of Congress #55-11956 ਀ഊSumma Lacticiniorum, by Pantaleo de Confluentia, Turin, 1477. ਀ഊFormaggi del Medioevo, by Irma Naso, Torino Publishing, 1990 ਀ഊThe Cheese and Buttermaker's Handbook: a practical treatise on the arts of cheese and butter making, by J.B. Harris, published Glasgow by Dunn & Wright, 1885. ਀ഊThe Story of Cheese-making in Britain, by Val Cheke, published London: Routledge & Kegan Paul, 1959. ਀ഊThe Cheese Book by Vivienne Marquis and Patricia Haskell. Published: Simon and Schuster. 1964. ਀ഊ"Cheesemaking in Scotland - a History" by John H Smith. ISBN 0-9525323-0-1 ਀ഊThe History of Cheese. (online resource) British Dairy Council: http://www.milk.co.uk/cheesehistory.html ਀ഊThe Cheese Companion, by Judy Ridgway, published 1999, Quintet Publishing Co. ਀ഊHistory of Cheese Making in the Moorlands, Alan Salt, London, 1991. ਀ഊ"The Cheese Book," by Richard Widcome. Published: Chartwell Books (Seacaucus, NJ), 1978. ਀ഊProduction of soft cheese, by J.H. Galloway, published in The Society of Dairy Technology. 48 (2); 36-43. ਀ഊThe making of farmstead goat cheeses. By J.C. Le-Jaouen, published 1990. Cheesemaker's Journal. 206. ਀ഊ------ ਀䌀漀瀀礀爀椀最栀琀 ㈀　　㔀 戀礀 䨀愀稀稀 匀栀愀眀⸀ 㰀琀栀攀最攀漀爀最 愀琀 猀琀渀礀⸀爀爀⸀挀漀洀㸀⸀ 倀攀爀洀椀猀猀椀漀渀 椀猀 最爀愀渀琀攀搀 昀漀爀 爀攀瀀甀戀氀椀挀愀琀椀漀渀 椀渀 匀䌀䄀ⴀ爀攀氀愀琀攀搀 瀀甀戀氀椀挀愀琀椀漀渀猀Ⰰ 瀀爀漀瘀椀搀攀搀 琀栀攀 愀甀琀栀漀爀 椀猀 挀爀攀搀椀琀攀搀 愀渀搀 爀攀挀攀椀瘀攀猀 愀 挀漀瀀礀⸀ഊ ਀䤀昀 琀栀椀猀 愀爀琀椀挀氀攀 椀猀 爀攀瀀爀椀渀琀攀搀 椀渀 愀 瀀甀戀氀椀挀愀琀椀漀渀Ⰰ 䤀 眀漀甀氀搀 愀瀀瀀爀攀挀椀愀琀攀 愀 渀漀琀椀挀攀 椀渀 琀栀攀 瀀甀戀氀椀挀愀琀椀漀渀 琀栀愀琀 礀漀甀 昀漀甀渀搀 琀栀椀猀 愀爀琀椀挀氀攀 椀渀 琀栀攀 䘀氀漀爀椀氀攀最椀甀洀⸀ 䤀 眀漀甀氀搀 愀氀猀漀 愀瀀瀀爀攀挀椀愀琀攀 愀渀 攀洀愀椀氀 琀漀 洀礀猀攀氀昀Ⰰ 猀漀 琀栀愀琀 䤀 挀愀渀 琀爀愀挀欀 眀栀椀挀栀 愀爀琀椀挀氀攀猀 愀爀攀 戀攀椀渀最 爀攀瀀爀椀渀琀攀搀⸀ 吀栀愀渀欀猀⸀ ⴀ匀琀攀昀愀渀⸀ഊ ਀㰀琀栀攀 攀渀搀㸀ഊEdited by Mark S. Harris bag-cheeses-art Page 6 of 6 ਀ഊ