[Sca-cooks] Savoury Tosted Cheese Goo

[Bill Fisher]

On Tue, 1 Feb 2005 09:07:11 -0500, Phil Troy / G. Tacitus Adamantius
<adamantius.magister at verizon.net> wrote:

> Well, it's an English dish (actually an English dish emulating a
> Welsh tradition), and about cheeses, it specifically instructs the
> cook to use "quick, fat, rich, well tasted cheese, (as the best of
> Brye, cheshire, &c, or sharp thick cream cheese). I think the use of
> cream cheese probably started just as a misunderstanding of that last
> term, which refers to a cheese made from cream, and not that
> gum-emulsified Philly stuff.
> 
> As for what cheese to use, I'd be mostly concerned with finding a
> cheese that didn't harden too dramatically as it cools, at least not
> when mixed with butter and such. Maybe a mixture from among the
> cheeses likely to have been known to Digby... my experience with
> Cheshire is that it has a slight graininess when melted (more so than
> farmhouse Cheddar). As for Fontina or Gruyere, they'd do the job, but
> probably aren't something Digby would have experienced. Hmmm...
> There's always Parmigiano-Reggiano mixed with a full-cream cheese...
> 
> Adamantius

Double Gloucester or Cheshire are two old good English cheeses.
Stilton would definitely make a statement, but I think it is too new
to really apply here.  

Cadoc
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