SC - Herb blends for soft cheeses--a question

[Sue Clemenger]

By the way, "she" did check...that's where I got the cheese recipes in
the first place....and they are really, really yummy.  I've made several
variations now, doing pre-feast test cooking--a lemon cheese--very tart
but easy; a (modern) Latin American cheese (queso blanco, IIRC) made
with vinegar--very nice and actually more "firm" than soft; and two soft
cheeses--one more of a cream cheese (50/50 cream/whole milk, and the
best thing I have _ever_ eaten on a bagel), and one a cross between
cream cheese and cottage cheese in texture (whole milk with added cream
for flavor).  What I hadn't found in my ramblings, or limited period
cookbooks, were suggestions on herbs for flavoring soft cheeses.  Which
is why I asked. <g>  So, thanks, everybody, for your suggestions.  I'm
saving the yummy modern ones for non-SCA use.  Heh, heh...just wait till
I make a cheesecake with this stuff...heh, heh, heh....
- --Maire

LrdRas at aol.com wrote:
> 
> In a message dated 10/17/00 1:35:57 PM Eastern Daylight Time,
> selene at earthlink.net writes:
> 
> > She didn't ask for any.>>
> 
> She did mention she was looking for period examples in her post.
> 
> << I just threw out some ideas that I liked, as did  others.  >>
> 
> Good ideas they were too. I copied the ones I didn't already have to my
> modern recipe collection. ;-) Thanks.
> 
> << I have to assume everyone on this list is smart enough to check
> > the Miscellany and Flori-thingie before putting the question to the
> assembled
> > brains.>>
> 
> Not everyone on the list has Internet access. You can have e-mail access
> without Internet access. Internet access is needed to view the Miscellany or
> the Flori-thingy or any of the other equally good recipe and resource sites
> available.
> 
> >
> >  Selene
> 
> Ras
> The test of good manners is to be patient with bad ones.- Solomon Ibn Gabirol
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