SC - cheese grand slam
LYN M PARKINSON
allilyn at juno.com
Wed Jul 1 11:48:45 PDT 1998
So heating is 'cheddaring'? Having only made Elinor Fettiplaces's
cheese, and not being a food chemist, I'd be glad to have a 'Cheese
basics' thread from you who are knowledgeable. What processes were in
period? Where? When? etc. For many of us, cheese is like 'art'--we
know what we like! ;-) That doesn't help us put out on the feast table
the 'right' cheese(s)--except, we all probably know that Feta is
Greek--but we don't know how much and where it was exported.
Is there a 'cheese timeline' like the one we've had on coffee/tea? I
archived that but don't recall a full bibliographic citation.
Regards,
Allison
allilyn at juno.com
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