[Sca-cooks] OT: Frying Cheese

[Stefan li Rous]

> Some cheeses are better for melting.

Yes. I think at least some modern cheeses for melting have extra milk  
added to the cheese after it has been created and aged. Velveeta for  
instance.

Perhaps one big difference between period melting and non-melting  
cheeses might be the length of aging? Parmesan type cheeses come to  
mind for a frying cheese, but I'm not sure you would get a soft  
center and a non-melting outside if fried.

> That's why the recipes say use kasseri  for Saganaki.

Huh? Use what for what?

> Johnnae
>
> Stefan li Rous wrote:
> > I've tried one of the medieval "fried cheese" recipes and I got a  
> big
> > mess. Hopefully this will be easier. But I don't see any modern
> > ingredients meant to keep it together rather than melting into a
> > sticky blob. (Pasteurized Milk, Salt, Cheese Cultures, Enzymes)
> > Stefan
> > (So if you slice this cheese and use it in your table catapult does
> > that mean you get flying, frying cheese?)

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****