SC - Cressee webbed

[Ron Rispoli]

I havve been wonder why I haven't seen any mention of using semolina flour
for the yellow pasta dough.  Isn't Semolina period?  It would certainly give
the two doughs more contrast.
- -----Original Message-----
From: margali <margali at 99main.com>
To: sca-cooks at ansteorra.org <sca-cooks at ansteorra.org>
Date: Monday, July 10, 2000 1:50 PM
Subject: Re: SC - Cressee webbed


>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
>
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