[Sca-cooks] help with cheese

[Devra at aol.com]

I have a nice book called 'Book of Old Tarts' 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?
    The final one they ask for is Boursin, which I  think I can get in the 
store.
 
    Thanks.
        Devra, who's done 3 tarts  from this book so far