SC - Roasted garlic was my latest feast
Robin Carrollmann
harper at idt.net
Wed Apr 14 10:48:19 PDT 1999
> 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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