SC - herb cheese

[Yeldham, Caroline S]

C Anne Wilson, in 'Food and Drink in Britain' talks about spermsye cheeses,
flavoured with herb juices, and I'd love more information on this, if anyone
can help.

BTW I had a look in Stefan's Floregium in the cheese sections, and noticed
there was no mention of the 'crumbly' cheeses which are common here in the
UK, such as Wensleydale, Lancashire and Cheshire cheeses.  As 'cheddared'
cheeses are OOP for me, these are the type I use commonly as replacements.
They are keeping cheeses, but have a soft, crumbly texture closer to curd
texture, usually white in colour.  Double Gloucester is much closer to
cheddar in texture than these cheese (and I speak as someone from
Gloucester!).  I'm puzzled about this, don't you have them in the States?

Caroline

> -----Original Message-----
> From:	Dottie Elliott [SMTP:macdj at onr.com]
> Sent:	25 February 1998 17:53
> To:	sca-cooks at Ansteorra.ORG
> Subject:	SC - herb cheese
> 
> I am interested in herb cheeses. I know that in Apicius there are a 
> couple of recipes that list herbs and other ingredients to mix with fresh 
> cheese before serving. However, I haven't found anything in later period 
> books. Has anyone seen any period cook books that talk about flavoring 
> cheeses with herbs?
> 
> Clarissa
> 
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