[Sca-cooks] Re: Cheese Type?

[Olwen the Odd]

>Alys Katharine asked:
> >What other type of soft cheese might have been available rather than
>using
>cream cheese?
>   What about ricotta?  <
>
>         I don't know.  "Good, soft cheese, not too old"    I had thought
>curd type cheese as being too "new" so cottage, farmers & ricotta is too
>new.  And as I had said, I was thinking of a soft smooth blandish cheese.
>It just so happened that cream cheese was on sale, so that also  figured
>into the reasoning.    Now, what  *is*  beyond curds, yet "not too old", I
>don't know.  Amazingly, my _Joy of Cooking_  and  _Fannie Farmer_  are
>silent on types of cheeses.
>
>     Making my own soft cheese is not yet a possibility  {tho something I
>do
>want to try}so for now, I can only use commercial cheeses available in my
>small town grocers.
>
>     Tho learning more about cheeses (types) would be the way to go to try
>other variations/ make the various period cheese baked goodies.  What
>{commercial} cheeses to others use?
>
>     Caointiarn

I wonder what the possiblitity of goat cheese would be?  It goes very well
with fruits and when I offer it to someone I let them know if it is new or
old (which changes the taste quite a bit).
Olwen

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