Candlemass Cheeze Goo: A Tradition?

Dottie Elliott macdj at
Wed Feb 12 15:14:58 PST 1997

Cheese goo is more periodly known as Savory toasted cheese.

Savoury Tosted or Melted Cheese

Digby p. 228/177

[original] Cut pieces of quick, fat, rich, well tasted cheese, (as the 
best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of 
thick beaten melted Butter, that hath served for Sparages or the like, or 
pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: 
and, if you will, Chop some of the Asparages among it, or slices of 
Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets, or Anchovis, 
and set all this to melt upon a Chafing-dish of Coals, and stir all well 
together, to Incorporate them; and when all is of an equal consistence, 
strew some gross White-Pepper on it, and eat it with tosts or crusts of 
White-bread. You may scorch it at the top with a hot Fire-Shovel.

1/2 lb butter
1/2 lb cream cheese
1/8 lb Brie or other strongly flavored cheese
1/4 t white pepper

Melt the butter. Cut up the cheese and stir it into the butter over low 
heat. You will probably want to use a whisk to blend the two together and 
keep the sauce from separating (which it is very much inclined to do). 
When you have a uniform, creamy sauce you are done. You may serve it over 
asparagus or other vegetables, or over toast; if you want to brown the 
top, put it under the broiling unit in your stove for a minute or so. 
Experiment with some of the variations suggested in the original.

This is from Duke Cariadoc's "A Miscellany" which can be purchased in 
hardback or viewed at

Dottie Elliott  512/990-7314   macdj at
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