[Sca-cooks] Some cheese questions

[Stefan li Rous]

I got this message recently. I answered him with what I knew and he
gave me permission to forward it here and see if any of you had
further information or referances. Please remember that this
individual is not on this list, so copy any messages to him.

Thanks,
    Stefan

> From: TBadcock at cheesecellar.co.uk
> Subject: cheese section under food
> To: stefan at florilegium.org
> Date: Wed, 28 Aug 2002 16:45:29 +0100
>
> Facinating subject cheese!  I have been studying and lecturing about it for
> years.  Would one of your learned readers help me on a the migration of
> cheese. Does anybody know how the art of cheesemaking crossed central asia
> to the Mongolian race,  who make a cheese pronounced So, a hard pressed
> skimmed cow's milk (probably also horse) cheese.  Obviously Marco Polo
> springs to mind.
>
> Likewise the earliest written record of cheese was in Cunieform from
> Sumeria circa 10,000 years ago - what was written?
>
> Also on cheese. The presence of UMAMI and free glutamate in aged
> unpasteurised cheeses, mirrors that in other deliberately decayed products,
> is anybody out there making a study of  the various products?
>
> Regards Tom

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****