[Sca-cooks] RE: Spanish cheese

[Robyn.Hodgkin at affa.gov.au]

Another hint on Aragon cheese, directly from libro de Guisados from what looks to be almost a cheese fondue recipe!

"Whatever sort of cheese that is buttery or fit for roasting is good. That which they make in Lombardy or Parma, or brufalino[1] or Cascavallo or cheese from Aragon and Navarre, and in some parts of Castile they make it very good."

Kiriel