[Sca-cooks] Ember Day Tart

[A F Murphy]

OK, this dish turned up on the frequently done list, which emboldens me
to repeat my question.

A couple of us are playing with this recipe. We're looking at the
version with "grene cheese" in it, and looking for ideas. We are
assuming this means an unripened cheese. What do people think the
original author of the recipe might have been able to obtain, and so
might have used? And what would be the closest thing we can get?

I brightly asked this when many of you were off at Estrella... I did get
one answer, suggesting ricotta, which seems a place to begin. But the
cook was English... would ricotta have been in his kitchen? Or something
similar? If so, what? We're trying to find the closest thing to what he
would actually have made.

Thank you.

Anne