[Sca-cooks] cheese and cheesemaking

[Stefan li Rous]

Ruth commented:
>       I'm curious to get responses from this group --
> how appropriate is ricotta as a "fresh cheese"
> substitute in redactions, in your opinion?  Thought
> I might hear from some more cheese-knowledgeable
> folks than myself.  After all, blessed are the
> cheesemakers.  ;)  :)
Have you taken a look at these files in the FOOD section of the 
Florilegium? I'm not sure if they answer the particular question you 
asked, but perhaps they might be of interest anyeay.
cheese-msg       (140K)  8/20/02    Medieval cheese. Recipes.
cheese-goo-msg    (32K)  9/ 1/02    Digby's Savory Tosted cheese. 
melted cheese.
Cheese-Making-art (30K)  9/29/97    "Cheese Making for the Compleat 
Novice" by
                                        Lady Aoife Finn.
cheesecake-msg    (48K)  3/22/03    Medieval cheesecake. Recipes.
cheesemaking-msg  (96K)  7/ 7/03    Comments and info. on cheesemaking. 
Recipes.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****