[Sca-cooks] Period Cheese... again?

[lilinah at earthlink.net]

The GodeCookery website has a page devoted to suitable cheese for 
Medieval and Renaissance recipes
http://www.godecookery.com/how2cook/howto02.htm

I am a bit skeptical, perhaps unfairly. Anyone have a good idea of 
what types of cheese are really period, please critic the list below, 
copied from the link above...

Anahita

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Cheese

This list includes cheeses that were known during the Middle Ages & 
Renaissance, along with some 17th century varieties and a few modern 
cheeses that are acceptable period substitutes.

Beaufort
Brie
Camembert
Cheddar - first recorded use is in 1500.
Comté
Cottage
Emmenthal
Farmer's - similar in both taste & texture to Medieval cheese.
Glouscester - first recorded use is in 1697.
Grana - first recorded use is in 1200.
Gorgonzola - first recorded use is in 879.
Gouda - first recorded use is in 1697.
Gruyére
Maroilles
Mozzarella
Parmesan - first recorded use is in 1579.
Port-Salut
Reblochon
Rewen, Rowen, Ruayn - Autumn cheese, made after the cattle had fed on 
the second growth. This was apparently a semi-soft cheese, but not as 
soft as a ripe modern Brie: one period recipe says to grate it. It 
appears to be the same cheese that in France today is called fromage 
de gaing. See: Tart de Bry
Ricotta - for Platina's recipe for ricotta cheese, see: Recocta.
Romano
Roquefort - first recorded use is in 1070.
Spermyse - soft or cream cheese flavored with herbs.
Stilton