[Sca-cooks] help with cheese
Susan Fox
selene at earthlink.net
Thu Jul 20 07:30:13 PDT 2006
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
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