Brie Period? Was, Re: [Sca-cooks] beets

[Susan Fox-Davis]

Mischkaleh darlink, don't be a "spoon tease," if you mention a recipe you have to
either post it or at least give us directions on where to find it.  Please.

Of course Brie is acceptable during at least some of the SCA period.  What about "
Tart de Bry" in FORME OF CURY, c. 14th Century?  It's in Cariadoc's Miscellany,
find it here <http://www.pbm.com/~lindahl/cariadoc/desserts.html#21>

Maybe "cheese ruayn" means runny cheese?  It's a bit too runny sir, the cat drank
it...

Having a Monty Python moment,
Selene in Caid

Philip & Susan Troy wrote:

> XvLoverCrimvX at aol.com wrote:
> > In a message dated 8/29/01 3:48:01 PM Eastern Daylight Time, vavroom at bmee.net
> > writes:
> >
> >
> >>>I am also wondering about brie.  I have a fish and brie tart recipe I think
> >>>
> >> >could possibly work with the right spices.
> >>
> >
> > For Caer Mear's Baronial Investiture I helped Lord Kendrick make a Brie tart
> > of sort. I do think brie is period since you make it for Savory Toasted
> > Cheese....Savory Toasted Cheeeeeeeeese, mmmmmmm. If anyone has documentation,
> > I would like to have it.
>
> Digby calls for the best of Brie, Cheshire or a good, fat cream cheese
> for his Savory Toasted or Melted Cheese. There's actually a fair amount
> of documentation for Brie, but there's a slight problem. What we know
> for sure is that cheeses made around and marketed from the town
> (region?) of Brie were not necessarily the same cheese as modern Brie.
>
> I STR that the white surface mold found on Brie is the result of an
> innoculation developed fairly recently, like in the eighteenth or
> nineteenth century.