[Sca-cooks] help with cheese

[Susan Fox]

Devra at aol.com wrote:
> I have a nice book called 'Book of Old Tarts' 
Hey everybody, they wrote a book about me!  <grin, duck, run>
> which has redacted recipes  
> from historical recipes. A bit more authentic than 'Fabulous Feasts', I'd guess.  
> Anyway, I'd like to try some of them, but have no idea what to use...
>     What is curd cheese? 
>     Cheshire, Glouchester, or Lancashire?
>   
I would go with cottage cheese or one of the dry versions, depending on 
the results they seem to want.  Something "curdy".
>     The final one they ask for is Boursin, which I  think I can get in the 
> store.
>   
The spiced cream cheese stuff?  I thought that was a brand name rather 
than a species of cheese.

Selene