SC - Flavored cheese

[Philip & Susan Troy]

harper at idt.net wrote:
> 
> Correction: it says ground pennyroyal, or SAVORY (not caraway).
> Sorry about that.  I really shouldn't post when I'm half asleep.
> 
> And it came to pass on 30 Oct 00, , that harper at idt.net wrote:
> > 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.

I wonder if this practice is in any way traceable to the use of herbs to
actually curdle the milk for the cheese? I believe Columella speaks of
using fresh sage to turn sheep's milk...

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com