SC - Re: Hard Cheese Stefan

[RANDALL DIAMOND]

Par Leijonhufvud comments:

>>>>But the Drosera species (Drosera rotundifoli, etc) was used for this, at
least according to some sources (among them
http://linnaeus.nrm.se/flora/di/drosera/drose/drosrot.html, but I have
read it in other places as well).<<<<

I did mention this specifically in my post adding however
that I believe that the Pinguicula (butterworts) were more
commonly used, not that Drosera wasn't used.

>>>>IIRC there are claims that brie is period.<<<<

My error!!!  Brie is certainly period, first mentioned
in the court of Champagne in 1217.  Henry IV and
Louis XII both loved Brie cheeses.  It was Camembert
to which I was specifically referring.  There is a statue
in Vimoutiers to Marie Harel who allegedly first made
Camembert cheese in 1791.  Actually this is an inaccurate
legend as what we know as Camembert was described
by the name "Livarot" in a 17th century dictionary.  Actually
the cheese was made in the Pays d'Auge as "Augelot" in
the time of William the Conquerer.   In truth, Marie Harel
is the inventor of modern Camembert as she was the first
cheesemaker to develop the pure white cheese flora of
today's Camembert.  Period Camembert had red or blue
rinds as ripening was natural.  In the 19th century, the
factory production inoculates the cheeses with Penicillium
candidum.  Likewise, Brie also originally had a red rind, which
cheese gourmets insist was the best part of the cheese.
I tend to agree as I think even the white mold is delicious.


> from our large number of list members from places where other than
> commonplace cheeses are available.  Supermakets carry a good variety
> now but the .....prices..... are.... obscene.

>>>>Hmm, I can get a edible "cooking" brie for as low as 49 SKR/kg (app.
US$2.75/lb). This is not the good stuff (that's 2-4 times as expensive),
but is quite edible and very nice in cooking (tarte de bry, etc). The
traditional scandinavian hard cheeses (Västerbotten, etc) tend to be
more expensive ($3-5/lb). BTW, these prices include the Swedish 25%
"sales tax".<<<<

I can't even get locally made cheddar for that low a price.
Generally, the price of domestic cheese at our large
supermarkets in my area starts at $5.99 US to $8.99 US.
Imports like Brie start at $7.99 US for the cheap stuff.
More esoteric imported cheeses start at $12.99 US and
go astronomical quickly.  Consider yourself fortunate.

Akim Yaroslavich
"No glory comes without pain"

/UlfR