cheese-msg – 9/23/07
Medieval cheese. Recipes. Cheeses which date from medieval times.
NOTE: See also the files: dairy-prod-msg, Cheese-Making-art, cheesemaking-msg, Charles-Chees-art, cheesecake-msg, cheese-goo-msg, clotted-cream-msg.
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This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
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Stefan at florilegium.org
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From: winifred at trillium.soe.umich.EDU (Lee Katman)
Newsgroups: rec.org.sca
Subject: forwarding recipe
Date: 18 Apr 1993 19:18:58 -0400
here is the recipe I was trying to forward a few days ago.
Lets hope this different editor does the trick for me....
Winifred Lee Katman
Winifred at trillium.soe.umich.edu Cynnabar, Midrealm
-------
Greetings from one who is new to the net and the SCA, but not to medieval
cooking:
I have a very good book of recipes called "Fabulous Feasts" by Madeleine
Pelner Cosman which covers what was eaten, how it was presented and what
what was available. Definitely two thumbs up! This book has a whole
section on Appetizers.
One that is very easy and fits your requirements is Brie Cheese with honey
and mustard, which consists pretty much that. Cut the cheese into small
pieces and dolup a little mustard (I prefer mustards with the seeds uncrushed)
and a little bit of honey on top. Even if this dish gets a little warm it
just softens the cheese.
Victoria Williams Cauldwell
vaw at lclark.sun.edu
From: jtn at nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.org.sca
Subject: Re: feast formats
Date: 9 Nov 1993 18:39:19 GMT
Greetings, all, from Angharad ver' Rhuawn.
Avwye writes,
> FYI Jeff Smith's _The Frugal Gourmet Cooks Three Ancient Cuisines_ is
>not a bad source for modern Greek and Roman foods. I've made a few Greek
>students less homesick....I've also used it to compare medieval recipes
>against, for things like amounts and cooking times. AND, he recommends Apicus
>in his bibliography. (I believe there are some modern adaptations --not weird,
>just using modern measures, etc.--in the collection, too.)
This is all true. You should, however, be aware that he's a dreadful source
on period or ancient cookery. It is one thing to have Apicius in your
bibliography; it's another thing to write a book that reflects serious
scholarship either in its text or in its recipes. Smith's book does the
first, but not the second. -- But it is all good eating.
> Earlier this thread was exploring the use of cheese in "period" feasts
>served at events. My plea to cooks: please do not use cheese as a filler in
>every single dish you serve. Some of us can't digest it, and even with the
>lactose supplements our ability to digest dairy products is limited. Nothing
_Nothing_ should be used in every single dish! Apart from the objection
above, that there are probably people who can't eat it, anything you care
to name (except maybe salt) is going to get seriously old with that much
repetition.
And it isn't period ;^). Despite complaints to the contrary, the figures
I've been putting together show that even salt isn't that common.
> And when you do use cheese, please do not use
>American cheddar! Cheese may be period, but the cheddar variety is not!
Most currently existing named varieties of cheese are post period; the
name generally derives from issues including the specific species of
critters that help make the stuff cheese, which are usually modern.
There are a few exceptions, brie being one of the better known. Another,
as I recall (but I don't have the information at home), is double gloucester.
You can get it, but at least here, it's killingly expensive. Cheddar is
actually not a bad substitute -- probably as similar to their hard cheese
are our chickens are to their chickens, or our eggs to their eggs.
Then again, they ate cheeses; that's a plural. If you're going to push
a lot of cheese at people, it's only sensible to include some variety.
Cheers,
-- Angharad/Terry
From: jtn at nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.org.sca
Subject: Re: Cheese questions
Date: 25 Nov 1993 04:59:30 GMT
Greetings, all, from Angharad ver' Rhuawn.
Fiammetta Adalieta writes,
>Mistress Angharad, thank you and again thank you for your postings,
You are most welcome; though I'm not a mistress (wife, yes ;^).
>In the article on Ember day tarts, Angharad mentioned that cheddar and
>munster cheeses (if I remember correctly) are not period. I was wondering
>what sort of cheeses are, and how we know.
I looked this stuff up several years back, and came to the conclusion that
there are several lines believed to go back to period, but that I couldn't
readily find out why they believed them unchanged. The period or very close
cheeses that I recall offhand still in use today are cream cheese, cottage
cheese (but fresh, not aged), brie, and double gloucester.
Cheers,
-- Angharad/Terry
From: kellogg at rohan.sdsu.edu (kellogg)
Newsgroups: rec.org.sca
Subject: Period soft cheeses (was: Re: Is cheesecake period?)
Date: 22 Oct 1996 17:12:26 GMT
Organization: San Diego State University Computing Services
Monica Cellio (mjc at telerama.lm.com) wrote:
(attribution lost) wrote:
: >Is cheesecake period? If so, when and where?
: Cheese pies of various sorts are period, but not as sweets. The closest
: thing I know of to dessert-grade cheese pies is from Digby (1669). The
: closest approximation for the cheese is probably ricotta or farmer's cheese.
: Cream cheese is modern.
This thread aroused my curiousity, so I did some fairly extensive
web searches. Cream cheese does seem to be an American original.
Most cheese websites claim a great antiquity for cottage cheese,
unfortunately without any references. The one soft cheese that I seem to
have found a solid period reference to is ricotta.
The Sugarplums...All About Cheese site at <URL: http://www.sugarplums.com/
fieryfeature/c.html> shows a print of a painting entitled "The Ricotta
Eaters" by one Vincenzo Campi, who is listed as having lived between
1525 and 1591.
Anyone know anything else about this painting or artist?
Avenel Kellough
From: L Herr-Gelatt and J R Gelatt <liontamr at postoffice.ptd.net>
Date: Fri, 25 Apr 1997 07:11:23 -0500 (CDT)
Subject: SC - Re: sca-cooks V1 #78
About farmers cheese: What I can buy commercially that is called
Farmer's Cheese is nothing more than what is called "Green Cheese" or
unripened, pressed curds in our historical time frame. If you break it apart
in your fingers you can clearly see that a large curd was allowed to form.
It was salted, pressed (whey removed to make it more solid) and then sliced
into a brick, wrapped, and sold as farmer's cheese. These cheeses are
probably the closest to what we can buy that is similar to what most period
recipes for "cheese tarts" are made of, if somewhat drier. The cheese tartes
or pies in my experience were supposed to be lumpy, although you can see
that this cheese breaks apart very easily. I make my own curds with milk
from Jersey cows. It is far, far superior.
Now, what I grew up calling Farmer's cheese is something different.
We also called it Cup Cheese, and was in essence a strong smelling liquid
cheese sold in cups or tubs (no rind visible), and roughly had the
consistency of that children's play thing, Slime, although it was clear- to
faint yellow. (PLEASE, no jokes about bodily excreta). It's a Pennsylvania
Dutch (Or Amish) delicacy, and deservedly so if you like stinky cheese.
Anyone from Lancaster, PA out there who could get me a recipe would be
rewarded with my undying thanks!
I would appreciate a private e-mail or post of the cheese goo recipe.
I have been waivering for months now over fresh cheese with fine herbs or
"savory toasted cheese" (not my recipe--the brie version, but I havn't
gotten my hands on the recipe yet) for a feast. I much prefer my own
cheeses, because they're richer and have far more character and flavor than
bought cheese. Must be the unpasteurized, fresh Jersey Cow milk, cream and all.
Aoife
From: Stephen Bloch <sbloch at adl15.adelphi.edu>
Date: Sun, 27 Apr 1997 14:20:21 -0400 (EDT)
Subject: Re: SC - Re: sca-cooks: viking's pies
Allison wrote:
> Norse Pies, from the James Prescott translation
>
> Take cooked meat chopped very small, pine nut paste, currants, harvest
> cheese crumbled very small, a bit of sugar and a little salt.
>
> That's the entire recipe. Is it Norse, you Vikings out there?
>
> I usually use farmer's cheese when harvest cheese is called for, but I'm
> now wondering if that's the wrong assumption. Cheeses were made in late
> Spring, after the calves/kids/lambs/??? were weaned, and you had some
> rennet from a calf stomach handy. By Autumn, how much would such a
> cheese ripen? Enough to crumble? ...
I'm not a cheese expert -- I'm sure Gideanus will have something to say
on this -- but the last time we made Norse Pies, we used Roquefort, a
more-or-less wild guess based on the words "crumbled" and "rich" (which
apparently doesn't appear in the Prescott translation). I'm not fond of
blue cheeses, but it worked pretty well.
mar-Joshua ibn-Eleazar ha-Shalib
Stephen Bloch
sbloch at panther.adelphi.edu
http://www.adelphi.edu/~sbloch/
Math/CS Dept, Adelphi University
From: Uduido at aol.com
Date: Thu, 1 May 1997 10:47:13 -0400 (EDT)
Subject: Re: SC - Yolks vs whites
<< the
cheesecake called sambucade in the Forme of Cury uses egg whites and a
curd cheese, which could easily be of the low-fat variety. >>
If you do "substitute" low or non-fat cheeses in a recipe, please experiment
ahead of time. The melting/cooking consistencies of several of these products
are granular rather than meted and creamy after heating.
Lord Ras
From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Date: Fri, 2 May 1997 14:55:32 -0400 (EDT)
Subject: Re: SC - Yolks vs whites
If you do "substitute" low or non-fat cheesesw in a recipe, please experiment
ahead of time. The melting/cooking consistencies of several of these products
are granular rather than meted and creamy after heating.
Indeed. In fact, I have found that very few of them work.
Consider, for example, that fat free cream cheeses tend to "air harden" when
left out. They dry into a rather unattractive plastic flake. Still just as
tasty, but really yucky looking. (For a fast example, pour some honey on a
piece of bread that was covered in fat free cream cheese... and it will
obligingly dessicate in front of your eyes.)
Tibor
From: JTRbear at aol.com
Date: Fri, 2 May 1997 21:10:33 -0400 (EDT)
Subject: Re: SC - Yolks vs whites
Tillamook makes a reduced fat cheddar that works fine in chees sauces and
melts pretty well straight.
Jean-Philipe Lours
From: Philip & Susan Troy <troy at asan.com>
Date: Tue, 03 Jun 1997 21:48:15 -0400
Subject: Re: SC - Cheese recipes
Kerridwen wrote:
> I am looking for a starting place for recipes for period cheeses. I am
> willing to do the research but would appreciate a nudge in the right
> direction.
Unless I'm mistaken, I don't think you'll find very many recipes for
making cheeses in sources considered classically period, unless they're
non-English sources I haven't seen translated yet, which is possible.
There are a few recipes for things like chinches, junket, and lait larde
which are for various curd foods or "whitmeats" in the 14th-15th-century
English repertoire (ex. The Forme of Cury, etc.). One of the problems
you'll encounter is that cheeses either tended to be made on small farms
by presumably illiterate farmers, or at monasteries whose records became
sparse after their dissolution in the 15th century or so. Detailed
descriptions of the cheesemaking process just don't seem to proliferate.
What you WILL find are a few Roman recipes, both, I believe, in Cato the
Elder's book on Agriculture, which would be approximately 3rd century
B.C., and Columella's De Re Rustica, which is a similar book from around
the second century C.E.. You might also try Pliny the Elder's Historia
Naturalis, wherein are descriptions of the process for making things
like Vestine Cheese, if I remember correctly. The dates I mention are a
bit iffy, since I'm working from memory here.
Also, you'll find some late and post-period sources in English. They
include Bartholomew Dowe's "Dairy Book for Good Housewives" (1588)
Elinor Fettiplace's Receipt Book (~1604), Sir Hugh Plat's "Delightes
for Ladies" (1609), Gervase Markham's "The English Housewife" (~1615),
and "The Closet of the Eminently Learned Sir Kenelm Digby, Knight,
Opened" (~1669). Fettiplace only gives recipes for fresh soft cheeses,
while the others go further into the process of making aged cheeses.
People researching this topic seem to have an innate desire to discover
that their favorite modern cheese is found in period. Almost without
exception, this doesn't appear to be the case. There are quite a few
cases where period cheeses from, and named for, a given region, bear
little resemblance to modern cheeses from the same area, with the same
name.
Good sources for information on ancient-vs.-modern cheese are C. Anne
Wilson's "Food and Drink in Britain", and, Heaven help me for saying so,
the Larousse Gastronomique, which, as I have frequently said, is pretty
much reliable only where French foods are concerned.
G. Tacitus Adamantius
From: L Herr-Gelatt and J R Gelatt <liontamr at postoffice.ptd.net>
Date: Wed, 4 Jun 1997 07:16:35 -0500 (CDT)
Subject: SC - Re: sca-cooks V1 #135
That Cheesy Guy, Adamantius wrote :^D
>What you WILL find are a few Roman recipes, both, I believe, in Cato the
>Elder's book on Agriculture, which would be approximately 3rd century
>B.C., and Columella's De Re Rustica, which is a similar book from around
>the second century C.E.. You might also try Pliny the Elder's Historia
>Naturalis, wherein are descriptions of the process for making things
>like Vestine Cheese, if I remember correctly. The dates I mention are a
>bit iffy, since I'm working from memory here.
>
>Also, you'll find some late and post-period sources in English. They
>include Bartholomew Dowe's "Dairy Book for Good Housewives" (1588)
>Elinor Fettiplace's Receipt Book (~1604), Sir Hugh Plat's "Delightes
>for Ladies" (1609), Gervase Markham's "The English Housewife" (~1615),
>and "The Closet of the Eminently Learned Sir Kenelm Digby, Knight,
>Opened" (~1669). Fettiplace only gives recipes for fresh soft cheeses,
>while the others go further into the process of making aged cheeses.
>
>People researching this topic seem to have an innate desire to discover
>that their favorite modern cheese is found in period. Almost without
>exception, this doesn't appear to be the case. There are quite a few
>cases where period cheeses from, and named for, a given region, bear
>little resemblance to modern cheeses from the same area, with the same
>name.
What we do know, however, is that similar cheeses do appear in period (sorry
to confuse). Anecdotal evidence suggests that strong cheese, mild cheese,
gooey cheese, dry cheese, poor quality cheese, high quality cheese, curds,
and Whig houses (where they sold the whey much like a coffee bar of today.
There's no accounting for tastes!) all were common. You probably will not
find colored cheeses, but you can find fancy-shaped cheeses and "similated"
cheese from almond milk.
And here is another post-period but probably accurate place to look (it's my
hobby, too): Lady Castlehill's Receipt Book: 1976, Molendinar Press, Glasgow
copyright Haymish Whyte. This is really a cook-book manuscript disguised as
a coffee table book. Some punctuation has been changed to make sense to a
modern non-sca reader. Otherwise, it's faithful. It is probably current with
the OOP Martha Washington, but gives a great recipe for slip-coat cheese.
Also try: Mrs. McClintock's Receipt book for cookery and Pastry work: Ed.
Isabail MacCloud, Scotland's first published cook book from the late 16th
early 17th century, and the stats are,going from memory: Edinburough
University Press, sometime in the 80's.
I was fortunate enough to have the opportunity to teach a cheese-making
class about three years ago in a kitchen that was a Jr. High teaching
kitchen....had the mirrors over the stove, etc. I was delighted to see the
reaction to the process of hardening the curds. The class actually gasped
when the curd seperated from the whey and I stuck my spoon into a pot of
what looked like milk and was actually a huge solid lump floating in a clear
liquid! It still makes me chuckle, thinking about it. That's Alchemy at it's
finest!
Aoife
From: Philip & Susan Troy <troy at asan.com>
Date: Wed, 04 Jun 1997 10:20:07 -0400
Subject: Re: SC - Re: sca-cooks V1 #135
Aoife wrote back at me, who'd previously pontificated:
> What we do know, however, is that similar cheeses do appear in period (sorry
> to confuse). Anecdotal evidence suggests that strong cheese, mild cheese,
> gooey cheese, dry cheese, poor quality cheese, high quality cheese, curds,
> and Whig houses (where they sold the whey much like a coffee bar of today.
> There's no accounting for tastes!) all were common. You probably will not
> find colored cheeses, but you can find fancy-shaped cheeses and "similated"
> cheese from almond milk.
Yuppo! Cheese is cheese, and each has some variant on the qualities
other cheeses have, so this isn't surprising. True that anecdotal
evidence indicates that there were cheeses coated with mold or a dry
rind, etc. My point was only that just because a recipe calls for Brie,
it doesn't necessarily follow that modern runny Brie with a white rind
is what is being referred to. I remember reading that Roquefort, for
example, is perfectly well-known in period France. The catch is that it
had no blue veins, but, if I remember the statement correctly, had a
moldy white rind like the modern Brie or Camembert. It may be that some
local dairy person picked an opportune (or inopportune, depending on
your POV) moment to scald the wooden equipment, killing the "official"
Roquefort mold, leaving room for the little penicillium buggers we know
and love today to proliferate and become the new "official" mold.
Adamantius
From: nweders at mail.utexas.edu (ND Wederstrandt)
Date: Wed, 4 Jun 1997 08:06:26 -0500 (CDT)
Subject: SC - Soap
Just taking the Good Huswife's Jewel back to the library so I have it with me:
To make good sope.
<snip>
Also is the tidbit to make cheese yellow you must add Saffron.
Clare R. St. John
From: Philip & Susan Troy <troy at asan.com>
Date: Wed, 04 Jun 1997 11:19:58 -0400
Subject: Re: SC - coloring cheese?
ND Wederstrandt wrote:
> I didn't think so either... I mean I knew they colored cheese but didn't
> know everything they used... when I pulled the sope recipe this morning
> from Good Huswife's Jewel(1596) I saw the note on a different page stuck in
> the middle of how to preserve apples and what makes a good pig. It makes
> sense since vast quantities of saffron were grown around Saffron-on-Waldon
> (hence the name) I make soft cheese so next time I make some I'm going to
> try it. I haven't tried marigolds either but will try a batch with that as
> coloring. Does anyone else know what coloring agents were used?
>
> Clare St. John
Well, various green leaves, primarily sage and parsley, are known to
have added both flavor and color to soft cheeses eaten fairly fresh.
This may have arisen as a side effect of using herbs to curdle the milk
(sage and nettle tops seem to be the standard). Markham (Again! Oy!
[Slaps forehead]) calls for saffron to be added to the peculiar mixture
he says should be used to "run" your milk into curds. Another thing to
consider is that for aged cheeses, they tend to become fairly
yellowish-brown as they become drier, with the ratio of fat to total
mass becoming higher.
Adamantius
From: Gretchen M Beck <grm+ at andrew.cmu.edu>
Date: Wed, 4 Jun 1997 12:50:32 -0400 (EDT)
Subject: Re: SC - Cheese recipes
There is a very early period cheese recipe in Lucius Junius Modratus
Columella, On Agriculture, book VII, section VIII. My impression is that
this was written sometime after the Caesars but sometime before the fall
of Rome--I may be wrong on this, and it may be earlier. According to
the Pittcat (University of Pittsburgh Library), ol' Lucius had an
Italian translator in the 15th C, as well as a German one.
toodles, margaret
From: jodi_smith at juno.com (Jodi N Smith)
Date: Wed, 11 Jun 1997 17:50:35 EDT
Subject: Re: Fwd: SC - Goat Cheese
I have entered goat-milk cheese in Arts & Sciences competitions, with
good results. My documentation for the use of goats in making cheese
comes from:
Larousse Gastronomique, by Prosper Montagne (translated by Nina Froud and
a bunch of other people), Crown Publishers, New York 1961
Food in History, by Reay Tannahill, Stein & Day, New York 1973
It also seems like several of the books about all the various kinds of
cheeses have chapters on the history of cheeses, and sometimes the
history of particular varieties of cheese.
Good Luck!
Mistress Drahomira, Unser Hafen, Outlands
From: Philip & Susan Troy <troy at asan.com>
Date: Wed, 11 Jun 1997 07:38:29 -0400
Subject: Re: SC - Goat Cheese
Sharon L. Harrett wrote:
> Does anyone have documentation for goats' milk cheese in period? I have some
> secondary for Classical Greece and Rome, but that's not enough. I seem to
> remember seeing an article on the history of cheeses in a magazine (possibly
> Food &Wine) but can't find it. I have a friens who raises goats and makes
> wonderful cheese, and she would like to enter it in Art-Sci, but can't find
> anything reliable for dates and places. Help please?
There are pretty detailed instructions for making sheep's and
goat's-milk cheeses in Columella's book on husbandry (De Rustica?) which
is 1st-2nd century C.E., and they are referred to in the various
Tacuinum Sanitatis manuscripts, which are 14th century. The process is
not described in the medieval manuscripts, but Columella's process is
still more or less what is used today, and it is reasonable to assume
the same thing was done in the middle ages.
Adamantius
Date: Thu, 17 Jul 1997 11:08:42 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Culinary A&S Entries
Mark Harris wrote:
> I'd be interested in hearing more about the dry, smoked sausage and the
> cheese. Did you make these from the raw materials? recipes?
The sausage was as close as I could get to the Polonian Sawsedge in Sir
Hugh Plat's "Delighted for Ladies" (c. 1609), made following the recipe
pretty closely. It is, in fact, a kielbasa. As for the cheese, it was an
English Slipcote, so called because it is a pretty soft cheese inside a
rind of the dried outermost layer, rather than a mold coating. You can
give it a squeeze, and the coat slips off. Recipes for this are found in
numerous sources, ranging from the Penn Family receipt book to Kenelm
Digby to Martha Washington's Cookery Book.
I neither slaughtered the hog nor milked the cow, but otherwise did my
best ; ).
> I don't remember the article, but I will be trying to find it in my not
> very well organised TIs, so you can tell me just to go there. But I would
> like to hear any elaborations or corrections.
Apart from the omission of a good chunk of the notes and bibliography
(the article was pretty long, are you surprised ; ) ? ), there isn't
too much I would add if I were to write it over again. You can find it
on the Web, now that I think of it, on the Ostgardrian Web pages at:
http://www.adelphi.edu/~sbloch/sca/cooking/ppb.html
Adamantius
From: marilyn traber <margali at 99main.com>
Newsgroups: rec.org.sca
Subject: Re: butter in period?
Date: Sat, 16 Aug 1997 12:48:41 -0400
XSimmons wrote:
> Know what you can make from all that skimmed milk, after you've
> separated off the cream? Cottage cheese! ("Yum, yum," cried all the
> dieters.)
>
> Just for grins, cottage cheese is also period. Curds [14c] and whey
> [before 12c] (solids and liquid) form in the cheese-making process,
> which generally involves enzymes from a calf's stomach. (Still like
> rennet custard, regardless of the origin of the rennet!)
>
> Curds are rich in casein, a protein that also helped make milk-paint
> work (and is now used in making plastics.) Whey is high in lactose,
> vitamins, and minerals, and contains some fat. Perhaps that is why
> curds and whey are mentioned as food for children. (Imagine having
> cottage cheese for breakfast, instead of "frosty choco-nut sugar
> crunch
> bomb" cereals!)
>
> Ly Meara al-Isfahani (who likes her curds and whey with cinnamon and
> honey)
I got into cheesemaking not because I recreate stuff, but I grew up
near a cheese factory and grew up eating chese curds-not in the form of
cottge cheese, but in the form of pre cheese. In the cheddaraing
process[and other forms of solid cheese] the curds forming the cheese
are drained and compressed. You can actually do this with cottage cheese
of you know what you are doing. Curds like this are essentially
unripened uncompressed "green" cheddar. A "green" cheese isnt
necessarily a green colored cheese, but the compressed cake of cheese
that the "grain" pattern of the curds is still visible. The medievals
would also batter and fry these curds sort of like our mozzarella
sticks. Well, I have the taste for curds, and make them just for the
"precheese" With the whey left over after the curds precipitate out, you
make a condenses whey spread by gently heating the whey til almost all
of the water is gone, and you have a rich velvety lightly carmel colored
goo that is high in vitamins.
margali
Date: Sun, 14 Sep 1997 11:46:11 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Re: sca-cooks V1 #262
ND Wederstrandt wrote:
> I was at the wonderful Central Market and found some cheese with Nettles in
> it. I was tempted to get it to try but didn't have enough cash. I also
> read that nettles can be used for cheesemaking as well as being a fiber and
> dye plant. The Vikings were very adept at using it.
>
> Clare St. John
Yep. Especially after they invaded Scotland and Ireland...
Actually, though, there are recipes for nettle cheese in Columella,
Markham, and Digby (howzzat for a law firm?), I believe.
Adamantius
Date: Wed, 17 Sep 1997 12:43:11 -0400 (EDT)
From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Subject: Re: Re- SC - Hierarchy-Cathe
I love a coincidence! This is from the "barely-1-day-old" letter from Laurel
Queen of Arms.
Tibor
From the section on accepted arms:
Michael Houlihan. Badge. Vert, a wedge of Emmental cheese reversed Or.
<Snip>
Emmental is the correct name for what
is sold as Swiss cheese in the United States. It is a period
cheese, which was sold in wheels and blocks.
Date: Fri, 19 Sep 1997 15:05:04 -0500
From: L Herr-Gelatt and J R Gelatt <liontamr at ptd.net>
Subject: SC - oat recipe
<snip>
While these are not documented recipes, Cheese and other food was potted in
late period, and oatcakes are so simple to make that I am unaware of an
historical example of their recipe, although I have read accounts of their
existence.
Oatcakes, Potted Stilton adapted from Farmhouse Cookery...Recipes from the
Country kitchen, Reader's Digest, London 1980.