SC - Festival of Kites files

[Elaine Koogler]

- --- Ian Gourdon <agincort at raex.com> wrote:

> allow to quote a piece from the list a few whiles
> ago:
> "...I decided that I would put forth a best effort
> to
> come-up with something of
> interest, even if it was based upon secondary
> sources (like
> the internet). 
> Therefore I present, for your entertainment,
> criticism,
> amusement and use the
> following chart of cheeses: 
> 
> Type of Cheese          Date of Earliest
> Reference              Reference 
> Feta                         
> {1184BC}                                            
>          
> [1] 
> Sbrinz                      "...Roman
> times..."                                        [6]
> 
> Romano                   "...since the time of
> Christ..."                      [6] 
> Cantal                      "...to the time of the
> Gauls..."                      [6] 
> Munster                    8th
> Century                                             
>     [6] 
> Gorgonzola              879AD/11th
> century                                  [1], [6] 
> Roquefort               1070AD/"was the favorite
> cheese               [1], [6] 
>                                                  of
> Charlemagne and King Charles VI" 
> Wensleydale            
> {1150AD}                                            
>       
> [4] 
> Grana                     1200AD/13th
> Century                                   [1], [6] 
> Fontina                  13th Century; "favorite of
> the                       [6] 
>                                                     
>     
> Duke of Savoy" 
> Beaufort               
> {1267AD}                                            
>           
> [2] 
> Emmental(aka "Swiss")  
> {1267AD}                                           
> [2] 
> Comte                  
> {1267AD}                                            
>            
> [2] 
> Cheddar                
> 1500AD                                              
>           
> [1] 
> Parmesan               
> 1579AD/{1200AD-1300AD}                       [1],
> [3] 
> Gouda                  
> 1697AD                                              
>            
> [1] 
> Gloucester             
> 1697AD                                              
>          
> [1] 
> Stilton                    
> 1785AD                                              
>          
> [1] 
> Camembert           
> 1791AD                                              
>           
> [1], [5] 
>   
>   
>        Cheshire           54BC  "Julius Caesar
> discovers the
> Britons
>        making..."  
>        Gruyere            1722   "introduced into
> France"  
> 
>        Referenced in Trager, James, The Food
> Chronology.  
>                   (You can also add Trager to the
> references
> for   
>                     Camembert and Roquefort.)  
>        Bear  
>        *  
>        Don't forget to add Ricotta which is
> described in
> Platina.  
>        Ras     (LrdRas at aol.com)
> 
> {brackets} signifies I consider that the date is
> dubious. 
> /  two dates reported 
> 
> Sources: 
> [1] http://www.efr.hw.ac.uk/SDA/book1.html 
> [2] http://www.franceway.com/cheese/history.htm 
> [3] http://www.parmigiano-reggiano.it/estoria.htm 
> [4]
> http://www.wensleydale-creamery.co.uk/history.htm 
> [5]
> http://www.camembert-country.com/cwp/cam_hise.htm
> and 
> http://www.cheese-gourmet.com/ 
> [6] http://wgx.com/cheesenet/wci/ " 
> 
> Brian of Trollfen"
> 
> which makes Cheddar OK, I'd say. It'd be Swiss that
> would be
> less clear to me as OK. 
> -- 
> Ian Gourdon of Glen Awe, OP

I must have missed this post.  I do remember very
clearly posts from Ras about how the process of
Cheddaring was not period.

So Cheddar is okay.  But why would Swiss not be okay
if
it was first made in 1267AD?

Huette

=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.

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