[Sca-cooks] Ember Day Tart

[Hrolf Douglasson]

A green cheese is unripened as far as I'm aware...therefore any farmhouse,
non-renneted soft cheese will do. They are not 'ripened' over a period of
time.
vara
----- Original Message -----
From: "A F Murphy" <afmmurphy at earthlink.net>
To: "sca cooks" <sca-cooks at ansteorra.org>
Sent: Monday, March 04, 2002 4:07 PM
Subject: [Sca-cooks] Ember Day Tart


> 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