SC - Cuts of Meat

[Philip E Cutone]

>
>(There was a discussion on one of the newsgroups about using nettle tops in
>this way.  I missed the end of the discussion - did anyone read it?)
>If, indeed, cheese was intended in Crustade Lombard, and parsley was the
>intended curdling agent, I find it more likely that the remains of the
>previous day's cheesemaking (left in the bowl through improper washing)
>would be responsible for curdling the mixture.


Nettle has been used as a curdling agent in cheeses as well as some species
of Gallium(?) of which some grow wild in the US.  Cleavers is a member and
grow in early spring down in our part of Ansteorra.  Ladies bedstraw (also
a Gallium) , nettles, sage and a few other plants have been used to curdle
cheese.  I've seen cheese renneted with nettle on the market and next time
I see it I will get more info.  Parsley is not one of the rennet herbs as
far as I can tell but I have no books with me and will  look it up tonight.
The latin name is close if not the name, I'm sure some one will correct it
if I am wrong.

You can buy dried cleavers at some herb stores/ health stores....It's used
for dandruff and as a fasting herb.

Clare St. John


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