[Sca-cooks] cheese: primary source recipes

[tgl at mailer.uni-marburg.de]

<< anyone know where I can find some primary source cheese recipes
outside of Gervase Markham? >>

Jacob Bifrons [Jachiam Bifrun]: Epistola de caseis & operibus lactarijs
(letter about cheesemaking and working up of milk), 1556, printed as an
appendix in Jodocus Willich's 'Ars magirica', Zuerich 1556, p. 220-227.

Two types of cheese and cheesemaking are described: a 'traditional' one,
and another technique, imported from Italy "thirty years ago" (a
triginta annis).

Th.