[Sca-cooks] pinto cheese

[Bill Fisher]

On Sat, 13 Nov 2004 22:43:32 -0600, Stefan li Rous
<stefanlirous at austin.rr.com> wrote:
> 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
> --------

An older cheese that explodes when struck from behind.

Cadoc
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