SC - Herb blends for soft cheeses--a question

[Jenne Heise]

> Sorry, I don't have any documentation.  I do think I'll look into the 
> origins of black caraway.  They are used quite a bit in Russian, Greek and 
> Middle Eastern foods, not so much in the new world.

Nigella (black cumin or black caraway) is alleged by Sophie Hodorowicz
Knab and by Maria Dembinska to be period as used in Polish _breads_.
Interestingly enough, there is very little documentation on cheeses and
milk products in the (secondary) sources on eastern europe that I have.

- -- 
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"I do my job. I refuse to be responsible for other people's managerial 
hallucinations." -- Lady Jemina Starker