SC - potato soup

[Stefan li Rous]

Ras asked:
> bxs3829 at usl.edu writes:
> 
> << the "Cheese Chart" posted in August) >>
> 
> Would it be possible to post this to me? I must have benn at Pennsic when
> this was posted.

I have pasted the message I believe Brian was talking about below. I have also
added a similar one that came from Bear. These will get added to my cheese-msg
file the next time I update that file.

Stefan li Rous
stefan at texas.net
- --------------------------------------
Date: Wed, 12 Aug 1998 09:13:46 -0500
From: Brian Songy <bxs3829 at usl.edu>
Subject: SC - cheese

I've lurked here for several months on the sca-cooks list, not out of
shyness, but out of a feeling that I had little to contribute - - I'm very
new to the SCA.  But this week, I decided that I would put forth a best
effort to come-up with something of interest, even if it was based upon
secondary sources (like the internet).  Therefore I present, for your
entertainment, criticism, amusement and use the following chart of cheeses:

Type of Cheese          Date of Earliest Reference              Reference
Feta                    {1184BC}                                [1]
Sbrinz                  "...Roman times..."                     [6]
Romano                  "...since the time of Christ..."        [6]
Cantal                  "...to the time of the Gauls..."        [6]
Munster                 8th Century                             [6]
Gorgonzola              879AD/11th century                      [1], [6]
Roquefort               1070AD/"was the favorite cheese         [1], [6]
                        of Charlemagne and King Charles VI"
Wensleydale             {1150AD}                                [4]
Grana                   1200AD/13th Century                     [1], [6]
Fontina                 13th Century; "favorite of the          [6]
                                Duke of Savoy"
Beaufort                {1267AD}                                [2]
Emmental(aka "Swiss")   {1267AD}                                [2]
Comte                   {1267AD}                                [2]
Cheddar                 1500AD                                  [1]
Parmesan                1579AD/{1200AD-1300AD}                  [1], [3]
Gouda                   1697AD                                  [1]
Gloucester              1697AD                                  [1]
Stilton                 1785AD                                  [1]
Camembert               1791AD                                  [1], [5]

{} signifies I consider that the date is dubious.
/  two dates reported

Sources:
[1] http://www.efr.hw.ac.uk/SDA/book1.html
[2] http://www.franceway.com/cheese/history.htm
[3] http://www.parmigiano-reggiano.it/estoria.htm
[4] http://www.wensleydale-creamery.co.uk/history.htm
[5] http://www.camembert-country.com/cwp/cam_hise.htm and
http://www.cheese-gourmet.com/
[6] http://wgx.com/cheesenet/wci/

Brian of Trollfen
Bxs3829 at usl.edu


Date: Wed, 12 Aug 1998 09:42:09 -0500
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: SC - RE: cheese

You might wish to add:

Cheshire           54BC  "Julius Caesar discovers the Britons making..."
Gruyere            1722   "introduced into France"

Referenced in Trager, James, The Food Chronology.

You can also add Trager to the references for Camembert and Roquefort.

The dates look reasonably accurate from a couple minor forays into cheese
history, but I would consider them working dates, subject to change when
confronted with better evidence.  I'll tuck your list into the notebook for
future reference.

Bear
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