SC - Charlemagne's Cheese [long]

[Philip & Susan Troy]

Nanna Rögnvaldardóttir wrote:
>
> Which doesn´t prove a thing about brie or roquefort either way, of course.
> But these stories are well-known in France.

Yes, they are. I wouldn't say they prove nothing, though. They prove
(and this is _why_ so many are so misled at times on this subject) that
cheeses were marketed from, and presumably made in the vicinity of, Brie
and Roquefort. Cheddar, too.

Again, the trouble is we have no reason to believe that the cheeses from
those respective areas bear any close resemblance to their similarly
named modern counterparts. Witness my experience with a version of
uncooked Cheddar made, supposedly, on the same location, in the same
way, and by the same family (supposedly) for over 500 years, which bore
very little resemblance to any Cheddar I've ever had before. Including
Vermont Cheddar ;  ) . (It was better!)

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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