[Sca-cooks] fresh cheese

[Jill Koski]

>I'd try some different, perhaps less rich, cheeses like
Emmentaler or
>Gruyere (yes, I'm using the American definition of
Gruyere).  Maybe
Fontina
>or Provolone if you want to keep it more Italian.

Ok- now my question is: the recipe specified 'fresh
cheese', which I
interpret to be like farmer's cheese or ricotta, as opposed
to a cheese
that is aged. Does anyone have ideas of cheeses that work
within the
'fresh
cheese' frame?


I have a book of redactions that says Mexican queso fresco
is probably closest to a medieval fresh cheese or chese
newe.

Lady Johanna de Swynford

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