SC - Flavored cheese
Philip & Susan Troy
troy at asan.com
Mon Oct 30 04:00:10 PST 2000
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
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