SC - cheese

[Stefan li Rous]

Kerri said: 
> For milder cheeses I've used Baita Friuli and Parmesan, besides Gruyere. I can't
> get fresh curds or cheeses here in Anchorage (it's making me seriously consider
> learning to make it myself) except Mozzarella which is fine except that the
> consistancy is too firm.

You might want to take a look at these files in the FOOD section of my Florilegium:
Cheese-Making-art (30K)  9/29/97    "Cheese Making for the Compleat Novice" by
                                       Lady Aoife Finn.
cheesemaking-msg  (39K) 12/ 8/99    Comments and info. on cheesemaking. Recipes.
 
> Since we're on the topic of cheese, does anyone know where a cream cheese
> without stabilizers can be acquired?

I don't remember this specific request coming up before, but you might check in
this file:
cheese-msg       (119K) 12/ 7/99    Medieval cheese. Recipes.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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