Chorizos (was Re: SC - Sausages from the Danish cookbook)

[Robin Carroll-Mann]

>and that the ubiquitous cheddar worked well, though the orange stuff
>was a bit agregious (the yellow food coloring being added fairly recently
>to duplicate the effects of the cow eating a lot of real grass) 

acually, an aquaintence of mine with an interest in historical cheeses will 
wax quite eloquent about how dying cheese yellow/orange is in fact 
period--15th cen, I think he can document it to.  The color indicates a 
higher cream content...so of course, people started faking it to make their 
cheese look "richer."  I'll ask him to send me the documetation if anyone 
would like, though it may take a bit.

Alethea
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================