[Sca-cooks] Grene Cheese

[Debra Hense]

Anne wrote:
<<A reference to Countess Brekke reminds me that I am supposed to be
asking a question on her behalf, as well as my own. We were playing with
recipes...

Specifically, we were working on Tart in Ymber Day from Forme of Cury.
The recipe calls for "grene cheese." We are taking this to mean fresh or
unripened cheese, but wondered what ideas others might have. This is a
several part question.

First, do you agree that this is what is meant?

Second, what kind of cheese do you think the original writer would  have
been able to obtain, and what would he have been likely to use?

Third, what kind of modern cheese that we are reasonably able to obtain
do you think would be the best? Can we get what was originally intended?
What, if any, substitutions would have to be made?
>>

For green cheese I use ricotta - after it has been drained for an hour or two.   I don't know what others use.

Green cheese to me is unpressed - fresh cheese - so this would be somewhat ricotta-like in texture.  Flavor would depend on the starter used.  Ricotta is very bland so the rest of the flavors in the tart can come into their own.

Kateryn de Develyn