SC - cheese
Stefan li Rous
stefan at texas.net
Wed Dec 22 22:46:26 PST 1999
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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