SC - Re: A cooking question-ALLIOLI

[CorwynWdwd@aol.com]

Ras declared:
> The cheese changes color and deepens into a yellow, etc., as it ages if it is 
> made with whole milk or cream. However, since cheese making is an art which 
> is thousands of years old, I see little need to speculate that the addition 
> of coloring matter is a 'modern' innovation.

Umm. But we're talking about one recipe in one time period, not whether
cheese was colored at any time at all, at any location in thousands of
years. As Cariadoc reminded us today this is an Anglo-French recipe.

Yes, I think cheese was colored at some time during the entire time
of making cheese, but this recipe does not call for two different
colored cheeses or even a particular color of cheese. I believe it
just says sprinkle with cheese. Perhaps it would be such common
knowledge that a period cook of this time would have selected two
different cheeses of different colors for this recipe and kept
them seperate when applying them. But without knowing whether different
colored cheeses were available, at the same time of year, at this
time and place the speculation is all we have.

I thought you (Ras) were very much into doing a dish exactly as
the recipe is written and not deviating. Wouldn't assuming that
colored cheeses would be available and using one, much less two
different cheeses of different colors go against this? 

If cheese does yellow with age, do we have any records saying how
long cheeses were kept at this time period? How long would a cheese
need to be aged to show a yellow that would be apparent in this
recipe?

- -- 
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 ****