[Sca-cooks] Savoury Tosted Cheese Goo

[Ysabeau]

Okay, I stopped at CM on the way home and gathered a variety of cheeses. I
have quark, brie, Cheshire, Fontina, and some Asiago. I was iffy on the
Asiago but they had one that was really soft. The other two brands of Asiago
were a "harder" cheese. I figured that it wouldn't go to waste because I
love Asiago cheese.

Wish me luck!

-----Original Message-----
From: sca-cooks-bounces+ysabeau=mail.ev1.net at ansteorra.org
[mailto:sca-cooks-bounces+ysabeau=mail.ev1.net at ansteorra.org] On Behalf Of
Robin Carroll-Mann
Sent: Tuesday, February 01, 2005 2:13 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Savoury Tosted Cheese Goo

-----Original Message-----
From: ysabeau <ysabeau at mail.ev1.net>

~lol~ Just because I don't have the time or knowledge to do it 
myself before Saturday morning!

Ysabeau

________________________________________________________________

The time factor I can't help you with, but the knowledge is easy to acquire.

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
http://www.geocities.com/Heartland/Cottage/1288/

The only info I'd add is that I disagree with Prof. Frankhauser that you can
substitute Junket tablets for regular rennet tablets 1:1.  I've found you
need to quadruple the amount, so one Junket tablet is equal to one-quarter
rennet tablet.



Lady Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom

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