SC - closest thing to chocolate in period

[LYN M PARKINSON]

Heavens!  Maggie researched something!  Hieatt and Butler's glossary says
that ruayn is a semi-soft cheese, apparently as Brie used to be, but
modern Brie is softer.  For that reason, and economics of a feast, I use
a mixture of Brie and brick cheese.  At home, I sometimes do the Lorna
Sass Brie tart, all Brie cheese, both versions.  If you use the rind of
the Brie, you get a stronger Brie flavor.  Blend it all together in the
blender, then strain to get out any rind bits.


Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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