[Sca-cooks] Cheese Question

[Generys ferch Ednuyed]

I agree that it would be a soft cheese. you could always take that
literally, however, and do the "cream separated with lemon juice or vinegar
and drained" trick (I've been playing with this lately. it's yummy stuff,
and really easy, and best of all, much cheaper than decent farmers cheese.)

 

Generys

 

  _____  

From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of Barbara Benson
Sent: Saturday, June 21, 2003 5:08 PM
To: Cooks within the SCA

 

OK all you learned and opinionated good gentles;) I need an opinion.

 

If a recipit (late period french) calls for "white cheese made of cream";
what type of cheese would you recommend using?

 

My impression from the recipit is that it should be a soft cheese, because
it calls for mixing things into it, and that would be difficult with a hard
cheese.

 

What say you all?

 

Glad Tidings,

Serena da Riva

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