[Sca-cooks] Cheese fat?

[Michael Gunter]

I am thinking of making a cheese as part of my upcoming
Laurel's Prize Tourney display so I'm going through period
sources of cheese recipes. What I'm looking at right now
is Digby's "To Make Slipp-Coat Cheese".

I've never made a fresh cheese beyond basic curd cheese
so this is pretty new to me. Digby keeps referring to put
the cheese in and out of "cheese fat". What is he referring
to?

Also, he suggests drying the cheese on reeds or some
other padding to draw out the moisture. Any suggestions
for a more modern substitute? I think Adamantius made
this so he may have some pointers for me.

Or, anyone have some other sources for a quick cheese?
I think Guter Spise has a few I need to check out.

Gunthar

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