[Sca-cooks] Period Cheeses

[lilinah at earthlink.net]

Someone asked about my source of a list of possibly period cheeses...

Well, it's something i found on the web, and which has been discussed
on this list as being not quite accurate.
Some of the cheeses are period,
others are period but not of the dates on the list
in the case of some others, the modern cheese is not much like the period one
-- and finally --
some may not be period.

I have included the list below.

Since i don't have access to another more accurate list, i've used
it. It beats the endless bore of not-period bland cheddar and jack
that get served here. (yes, mild cheddar is bland, i prefer sharp,
but many folks don't and besides, it's more expensive than bland,
errr, i mean, mild)

I am aware of some other period cheese which are not on the list, but
the problem is that many of them are imported and too expensive, such
as Manchego, which i had in Spain and thought was not particularly
good, but maybe i just had bad Manchego.

BTW, i asked if Provolone was period and never heard a peep from
anyone... guess no one here knows?

Anahita

----- begin appended list -----

Subject: Re: Nuts & cheese
Date: 11 Aug 1999 16:04:13 GMT
From: lordxbrew2 at aol.com (LordXBrew2)
Organization: AOL http://www.aol.com
Newsgroups: rec.org.sca

>Mike Campbell wrote:
>>
>>  Can anyone advise what "modern" nuts & cheeses might have been available
>>  in period - Arabic or European would be OK for our context.

This might help you, Again to any of those Experts who always seem to
find and attack me.  This is not complete nor is it finished, it is
part of a book I have been researching...  But should cover what you
are in need of about cheese.

Food
Cheese, Kaas, Kase, Queso, Fromage, Formaggio,

Warnings:

Origin/Usage:  Middle east B.C.

By Name

>  Appenzell - Switzerland 742 A.D.
>  Asiago - Italy 1200 A.D.
>  Beaufort - Romans B.C.
>  Bellelaye (Tete de moine) - Switzerland 15th cent
>  Roquefort - France-Roman B.C.
>  Caciocavallo - Italy 13th cent?
>  Camembert - France 12th cent
>  Cantal - France-Roman B.C.
>  Cheddar - Britain 15th cent
>  Cheshire - Britain 12th cent
>  Comte - France 13th cent
>  Cream cheese - unknown Ancient
>  Ennentaler - Switzerland 16th cent
>  Fontina - Italy 13th cent
>  Gammelost - Norway 1st cent
>  Gouda - Holland 13th cent
>  Gruyere - Switzerland 12th cent
>  Gruyere de comte - France 13th cent
>  Herve - Belgium 13th cent?
>  Limburger - Belgium 13th cent?
>  Livarot - France 13th cent
>  Maroilles - France 10th cent
>  Munster - France 13th cent?
>  Parmesan, grana, Lodigiano, Lombardo, Veneto, Bresciano, Grana
>Padano Emiliano and Parmigiano Reggiano - Italy 13th cent
>  Pont l'eveque - France (Angelot) 13th cent
>  Saint Nectaire - France13th cent?
>  Sapsago - Switzerland 15th cent
>  Sbrinz - Switzerland-Roman B.C.
>  Stracchino (Piccante [sharp] and dolce [mild]) - 12th cent
>  Vacherin Fribourgeois - Switzerland Ancient
>  Wensleydale - Britain 1066

By Date [i think i organized it like this - Anahita]

>  Cream cheese - unknown - Ancient
>  Vacherin Fribourgeois - Switzerland - Ancient
>  Beaufort - Romans B.C.
>  Cantal - France Romans B.C.
>  Roquefort - France-Romans B.C.
>  Sbrinz - Switzerland-Romans B.C.
>  Gammelost - Norway - 1st cent

>  Appenzell - Switzerland - 742 A.D.
>  Maroilles - France - 10th cent
>  Wensleydale - Britain - 1066

>  Camembert - France - 12th cent
>  Cheshire - Britain - 12th cent
>  Gruyere - Switzerland - 12th cent
>  Stracchino (Piccante [sharp] and dolce [mild]) - 12th cent

>  Asiago - Italy - 1200 A.D.
>  Caciocavallo - Italy - 13th cent?
>  Comte - France - 13th cent
>  Fontina - Italy - 13th cent
>  Gouda - Holland - 13th cent
>  Gruyere de comte - France - 13th cent
>  Herve - Belgium - 13th cent?
>  Limburger - Belgium - 13th cent?
>  Livarot - France - 13th cent
>  Munster - France - 13th cent?
>  Parmesan, grana, Lodigiano, Lombardo, Veneto, Bresciano, Grana
>Padano Emiliano and Parmigiano Reggiano - Italy - 13th cent
>  Pont l'eveque - France (Angelot) - 13th cent
>  Saint Nectaire - France -13th cent?

>  Bellelaye (Tete de moine) - Switzerland - 15th cent
>  Cheddar - Britain - 15th cent
>  Sapsago - Switzerland - 15th cent

>  Emmentaler - Switzerland - 16th cent