SC - No alcohol in the sauce

[Ron and Laurene Wells]

I also frequently serve cheese with fruit as a part of a dessert table after the
last formal remove.  And I don't use the small cubes of yellow cheese, but rather
slices of several different types of cheese.

Kiri

AlviraMacD at aol.com wrote:

> I do not know how many small shires have broke their budget with modern
> processed yellow cheese that somebody spent valuable time cubing, that by the
> time it gets to the table is dried out and ugly to look at.
> I am blessed to have been "raised up" in my SCA cooking by a now Laurel who,
> first gave me tons of books to read, (thank you Cariadoc <sp>, yours taught
> me how to think "in period"), then pointed out the folly of spending so much
> on feast that your small shire is broke.
> Her apprentice is my friend and could better speak about the wondrous soft
> herbed cheeses she makes.  Unfortunately I do not have her last Queen's prize
> documentation where I can get it.  Suffice to say she did her research.
> The closest I can find in the modern world, at least here, is "farmers
> cheese."
> I fear there are a large group of us that have been spoiled in our small
> corner of Calontir and moan, quietly, when we see bread, honey butter (yes I
> know it's on my feast, it was a request, and it very well may change to honey
> and butter cause it's bothering me) and rubber cheese cubes sitting on the
> table when we get to feast.
> What Mistress Katrei has taught us is to plan a feast as if it were a certain
> time and area. Then to do our best to keep the menu and ingredients to that
> time and period.
> I just cannot find it in me to serve yellow cheese cubes.  I prefer to serve
> my cheese in a more interesting way.  1st remove, the "cheesy bread" and
> third remove the soft cheese to spread on the bread.  Alvira
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