SC - Cressee webbed

[margali]

Last time I made cheese, it was basically the same color as heavy cream, white
with just the slightest hint of yellow to make it, well-cream colored. I have
seen guernsey milk that has a definite yellow to it, and IIRC it was not unnown
to color cheese in the 1700s. Whether they did itr earlier, no clue. I have seen
a fairly yellow parmesan and it didnt list any coloring agent in the ingredient
panel.
margali


> I think most of our yellow cheeses are artifically colored or at least
> intentionally colored. Anyone out there who has actually made cheese
> have any comments? So I would wonder if the period cook would have
> had multi-colored cheese available unless he intentionally colored
> it. And I would imagine if that were the case, it would have been
> explicitly mentioned since it would be out of the norm. The recipe
> is pretty explicit on coloring the noodles in two colors, for instance.
>
> It may also be that we have been so conditioned by seeing brightly
> colored foods, due to the use of artifical colors, that we consider
> the more pastel shades not to be useful, whereas the medieval diner
> may have been quite happy with them.
>
> --
> Lord Stefan li Rous