[Sca-cooks] cheese for making armor

[Elaine Koogler]

Lonnie D. Harvel wrote:

>
> Greetings,
>
> The recent mention of armored turnips got me interested in making the 
> dish. I went plundering around the florilegium file and found the 
> recipe and some discussion. Part of those discussion dealt with what 
> cheese to use. Cheddar is what was listed in the recipe; followed by a 
> discussion of "cheddaring" not being a period process. Swiss was also 
> listed as an option.
>
> So....
>
> What cheses have folks used and liked?
>
> Cheers,
> Lonnie
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>
As this is one of my favorite recipes, I am happy to share.  I have to 
admit, however, that the recipe I use is not fully my own redaction, but 
rather my adaptation of one I got from Bishop Geoffrey d'Ayre of the 
Eastrealm.  I use a combination of Provolone and Mozzarella...the two 
really work wonderfully well with the sweet spices I use with it.  I 
have tried it with cheddar, but find that the flavor is too strong and 
sort of drowns out the flavor of the turnips and seasonings.

Kiri