[Sca-cooks] Savory Toasted Cheese was Savories for Banqueting Table?

[Sue Clemenger]

My favorite Cheese Goo, to date, is whatever Cheese Goo I happen to be
indulging in.  easy-peasy.  I haven't actually had a bad batch (mine or
someone else's), although I don't know that I'd like it if it were made with
really strongly-flavored cheeses (blue or something).  Usually, I'm doing a
mix of cheddar and cream cheese, or brie and anything....
I'm intrigued, though, on re-reading the recipe (in His Grace's post), what
Digby might have meant by a "thick, sharp" cream cheese.  Does he mean a
cream cheese as we know it, or an aged, sharp cheese that happens to have
been made with cream?
Hmmm...field testing seems to be called for! ;o)
--Maire

----- Original Message -----
From: "Susan Fox" <selene at earthlink.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, October 17, 2006 1:54 PM
Subject: Re: [Sca-cooks] Savory Toasted Cheese was Savories for Banqueting
Table?


>
> > Beware; many treacherous versions of orthodoxy abounnd!  Experiement,
enjoy
> > some of the several versions, and pick the one(s) that meet your taste
and
> > observation of the original.  The several versions I've tried, prepared
by
> > various cooks, have been quite good, and only one was not worth trying
again
> > (personal taste thing).
> >
> > pacem et bonum,
> > niccolo difrancesco
> >
> The main point of variation seems to be in the choice of cheese.  What
> are everybody's favorites?  Which are your LEAST favorites?  That latter
> may be more illuminating actually.
>
> Selene, another cheesy Caidan
> selene at earthlink.net