[Sca-cooks] 15th Century Italian Cheese?

[lilinah at earthlink.net]

I may have mentioned that our local Kingdom cooks list is doing a 
"Virtual Feast". There are 8 to 11 people contributing recipes, one 
each to every course, each course to feature the dish of one of the 
cooks, and each cook assigned to a different type of food.

I was assigned to do Pasta, Grains, Pulses.

First Course - Highlight - Soup or Stew
Second Course - Highlight - Poultry
Third Course - Highlight - Baked something
Fourth Course - Highlight - Vegetables
Fifth Course - Highlight - Fish
Sixth Course - Highlight - Iberian something
Seventh Course - Highlight - Roasted Meats
Eighth Course - Highlight - Sausages
Ninth Course - Highlight - Noodles Grains Pulses
Tenth Course - Highlight - Cheese
Eleventh Course - Highlight - Dessert

We also have a person contributing fruit dishes - but i don't know if 
she gets a course - and another for beverages.

For the First Course, i contributed a recipe for Artolagana. There 
isn't exactly a surviving recipe for Artolagana, but Athenaeus 
describes the dish in "The Partying Professors" (circa 170-239 CE), 
as lagana seasoned wine, pepper, milk, and olive oil... and lagana 
are a type of fried "pasta". The poet Horace writes of eating 
chickpeas and leeks with lagana. So i contributed recipes for all 
three.

I'm now working on my second and third dishes. I've already decided 
on a slightly out-of-period dish for the course in which my recipe is 
featured.

For Second course, i'm contributing a recipe for "Roman Noodles" from 
Platina, because they are similar to Lagana, only boiled rather than 
fried. I didn't realize when i ordered my copy that the paperback 
edition was abridged, so i don't have the original Latin. The recipe 
calls for mixing the noodles, which have been boiled in chicken 
broth, with cheese, butter, sugar, and sweet spices.

So i'm wondering, other than Parmesan, what would be an appropriate 
cheese to use?

Thanks,
Anahita