SC - Flavored cheese

[harper at idt.net]

I was glancing through the "Obra de Agricultura" (Spanish 
agricultural manual, 1513), and I came across the chapter on 
cheese.  Herrera says that when making cheese, you can add 
flavors and spices to the milk, so that the cheese will have that 
flavor.  He specifically mentions ground pennyroyal, or caraway, 
and adds that there are many who put in ground-up tender pine 
nuts, but this is only if you are going to eat the cheese fresh.

Sheep dung mixed with vinegar will remove blemishes from the 
body; mixed with oil and wax, it will cure burns.  (Just in case you 
were wondering.)


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net