SC - cheese grand slam

[LYN M PARKINSON]

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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