[Sca-cooks] cheese for making armor

[Laura C. Minnick]

At 04:32 PM 11/10/2005, you 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?

Ok, I just have to note that I saw the subject line, and thought "What, a 
new kind of lamellar armor?" Imagine the smell after a few rounds in Crown!

And my vote is for the white Italian cheeses- mozzarella, provolone, 
parmesan, etc.

'Lainie
___________________________________________________________________________
"No people can be great who have ceased to be virtuous."
Samuel Johnson: An Introduction To The Political State of Great Britain