SC - Fw: [Mid] RE: The Crusades

[Alderton, Philippa]

> Lady Brighid ni Chiarain writes:
> 
> << and then grate good cheese of Aragon >>
> 
> What would be a modern equivalent of this Aragon Cheese?

Aragon cheese is still made in Spain.  I do not know if the modern version
is the same as it was in period.  I have never tasted it, so I'm not sure
what more commonly found cheeses might be used as a substitute.  Here's a
description, taken from www.cheese.com, if it helps:

Aragon

Description: Made by curdling milk with rennet or thistle-flower extract
for 40 minutes at 95 degrees F. Curd is cut into small bits, drained,
molded and pressed by hand. Aragon ripens for a week in a controlled humid
environment. This cheese is sometimes made with a mixture of ewe's and
goat's milk.

Country: Spain 

Milk: ewe and goat milk 

Texture: semi-hard 

> Yours gratefully,
> Rosalyn MacGregor
> (Pattie Rayl)

Brighid

Robin Carroll-Mann
harper at idt dot net
.sigless at work

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