SC - Fw: Period Religion list

[Christine A Seelye-King]

Interesting information from the Aethelmark List. Thomas, are you aware of
any other texts on cheesemaking pte-1600?


Phlip

Nolo disputare, volo somniare et contendere, et iterum somniare.

phlip at morganco.net

Philippa Farrour
Caer Frig
Southeastern Ohio

"All things are poisons.  It is simply the dose that distinguishes between a
poison and a remedy." -Paracelsus

"Oats -- a grain which in England sustains the horses, and in
Scotland, the men." -- Johnson

"It was pleasant to me to find that 'oats,' the 'food of horses,' were
so much used as the food of the people in Johnson's own town." --
Boswell

"And where will you find such horses, and such men?" -- Anonymous

- -----Original Message-----
From: Jakys the Cheesemonger <jazzmanian at myremarq.com>
To: sca-aethelmearc at andrew.cmu.edu <sca-aethelmearc at andrew.cmu.edu>
Date: Saturday, March 18, 2000 6:56 PM
Subject: Re: [SCA-AE] Cheesemaking book


>Katja,
>  Thus far, I have been fielding these questions via e-mail, since I had
>no idea there was such interest. However, at this point, I may as well
>post.  There is, thus far to my knowledge, only one source from period
>that I know of concerning cheesemaking from our period.  It is entitled
>"La Summa Lacticiniorum" by Pantaleo de Confluentia, written in Turin,
>Italy in 1470.  The original is, apparently, the only copy and is in a
>museum/library in England at present, and sadly unavailable for loan
><g>. (Yes....... I asked.)
>  However, a limited issue work was published by Irma Naso some time
>back, entitled "Formaggi del Medioevo" (Medieval Cheese). It was an
>analysis of the original work from a grad student in Italy. I was
>finally able, this winter, to get a copy shipped on loan to me from the
>research library at Notre Dame.  We could only have it for two weeks,
>but managed to photocopy the entire thing. The first part is written by
>Naso, and is an analysis of the work (sadly in Italian, never officially
>translated).  We were able to bang out a translation of what appeared to
>be the key parts of it, but it's mostly commentary by the author on the
>economy of Italy at that time, and the effects of it on the dairy
>industry.  However it contains a reprint of the entire original work.
>Other sources have referenced this work as an analysis of cheesemaking
>techniques, milk sources, equipment, etc. and speak of it highly.
>Sadly, it was written in a somewhat "corrupted" version of Latin in use
>in northern Italy at the time. A few friends have stopped by to help
>translate a few bits, but it's slow going. I know of no software that
>will translate it for me in our new "automagic" ways to a usable online
>form.  I don't have it in electronic copy.  I hope to finish a complete
>translation this year, and when done, I'll publish it on the web for the
>research use of all Scadians.
>  (Hint..... anybody good with Latin that would like me to mail them a
>chapter to translate is free to contact me. <g>)
>   If anyone else has access to similar works, I would be very happy to
>hear from you.
>Yours in Service,
>Lord Jakys the Cheesemonger
>Shire of Sterlynge Vayle
>AEthelmearc
>
>"Adler, Chris" wrote:
>>
>>  Try Cheesemaking Made Easy by Ricki and Robert Carroll, Garden Way
>> Publishing.  I have the 1982 edition, but I know they revised it in 1998
or
>> 1999. It really does walk you through all the steps of how to make tasty,
>> safe cheese, and it has tons of nifty recipes.
>>
>> I believe it's available through the Cheesemaking.com site which Lady
Georg
>> mentioned earlier.
>>
>> If you're interested in some period sources, I've been looking at
>> cheesemaking recipes and instructions in Martha Washington's Booke of
>> Cookery, 1600s, by Karen Hess; The English Hous-wife, 1649, Gervase
Markham;
>> and The Accomplisht Cook, 1678, Robert May.
>>
>> I'm curious if anyone knows of any earlier sources? So far, I haven't
found
>> cheese recipes or instructions in Curye on Inglysch or any of the other
14th
>> or 15th Century English sources. I'm assuming that it might be in Le
>> Menagier, since that's more of a household management guide than a
straight
>> cookbook, but I haven't had the chance to look through it yet. Any ideas?
>>
>> Katja
>>
>> -----Original Message-----
>> From: Katheryne of Krings Keep
>> To: sca-aethelmearc at andrew.cmu.edu
>> Sent: 3/18/00 12:58 PM
>> Subject: Re: [SCA-AE] Re:Cheesemaking
>>
>> Actually it IS as easy as "alow your milk to go bad until you get
>> Gouda".
>> 8-)
>>
>> Seriously. There is a VERY good book on basic cheese making,
>> unfortunatley
>> I've forgotten the title.
>>
>> Does someone have this book??
>>
>> Katheryne
>>
>> >I am trying to get some information on how to make cheeses. I have
>> >searched for months to no avail! There are NO books on this
>> subject--not
>> >in libraries, or bookstores, or cooking stores, or craft shops. Either
>> >making cheese is phenomenally easy ("alow your milk to go bad until you
>> >get Gouda") or it is a trade secret on a par with the Illuminati--or
>> even
>> >better--after all, I have HEARD about the Illuminati! Anybody got a
>> clue?
>> >I would love info on Medieval methods of cheese making, but believe me,
>> >I'll take anything I can get!
>> >
>> >Brandric1 at Juno.com
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