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

[a5foil]

> Brighid ni Chiarain asked:

> I'm not at home and can't access the Italian cookbooks.  Anyone know if
Platina mentions Parmesan?

Yes.

>From 2.17 On cheese: "... Today there are two kinds of cheese in Italy which
vie for first place, like the "rotten," as the country people call it, which
is made in Tuscany in the month of March, and the Parmesan, which is made on
this side of the Alps and can be called maialis from the month of May. ..."
(Milham's translation)

Platina distinguishes between fresh cheese and aged cheese, and indicates
that cheese  is pressed, salted and smoked. Ricotta from whey is described
in the next section.

Cynara