SC - Re:Cheese recipies.

[pat fee]

Could some please either post or tell me where to look for a period 
semi-hard cheese recipe that uses less than 2 gallons of milk.  I live in an 
aptment and I need to make this in small batches.

  Lady Katherine McGuire

>From: Philip & Susan Troy <troy at asan.com>
>Reply-To: sca-cooks at Ansteorra.ORG
>To: sca-cooks at Ansteorra.ORG
>Subject: Re: SC - SC Re: New CA: French Food in the Renaissance
>Date: Fri, 03 Sep 1999 09:12:40 -0400
>
>Terri Millette wrote:
> >
> >  It definitely bore little or no resemblance to
> > Kraft Cracker Barrel Cheddar.
> >
> > Adamantius
> >
> > Poor Master, has no one ever introduced to to some of Cabbots
> > finest?, but then I forgot, you're from NewYork, they don't let
> > Vermont sharps cross the boarder do they?
> >
> > Fiona
>
>Nope. And none of that not-bad-almost-as-good-as-New-York's maple syrup,
>either ;  ) . Now if only the border patrol would block entry to Cracker
>Barrel cheeses, we'd be in great shape!
>
>Adamantius
>--
>Phil & Susan Troy
>
>troy at asan.com
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