SC - Re: Hard Cheese Stefan

[Elaine Koogler]

Wow!  We don't pay anything close to that, especially when looking for cheese to
use for events.  Have you tried places like BJ's and Sam's...or Costco?  We can
usually get brie that is good for cooking for about $4.99/lb.

Kiri

RANDALL DIAMOND wrote:

> 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
>
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