[Sca-cooks] pinto cheese

[Stefan li Rous]

Aeduin suggested, probably in jest:
> >> To refresh your memories, Granado's version calls for "a pound of
> > Tronchon cheese and a pound and a half of buttery Pinto cheese, and 
> six
> > ounces of fresh cheese".
> >>
> >> Lady Brighid ni Chiarain
>
> Pinto Cheese, hmmm, cheese made from the milk of Pinto horse mares?
I doubt it. Just as there is little evidence for eating horsemeat in 
Europe in period, I don't know of any examples of using horse milk in 
Europe in period. Anyone know of any?

I would think this might apply to a spotted cheese. You see this today 
when they mix cheddar and a white cheese together. Spotted is what 
"pinto" means, right? As in the horse or pinto beans.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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