[Sca-cooks] When cheese is not cheese

[Jadwiga Zajaczkowa / Jenne Heise]

> >I was going for more of a jel, but then again, in earlier times [before
> >the Jell-O company] any firmed sweet was called a "cheese."  Lemon
> >Cheese, etc.
> Oh! Then how did they differentiate between a "cheese" made using a 
> dairy product  and one that was something else, thickened? I think, for 
> the Florilegium, I will continue to split things between cheese-msg 
> (dairy), aspic-msg and (in the future), jellied-milk-msg. Now, I'm 
> wondering how many items I filed in cheese-msg are actually not a 
> cheese, at least in the modern sense. :-(

Hm... well, if it produces curds and you strain it, it's definitely 
cheese. The Jellied milks (larded milks, leche of milk) don't seem to be 
strained.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"But I am Dragon-Killer, the least of my family, and if I have done a 
great thing, then I must die of it." -- McKinley, _The Hero and the Crown_