[Sca-cooks] Cheese Perfume and Cheese Nutrition and Wax questions

[Sharon Gordon]

Odd bits of cheese news here :-):

1) There is now a cheese perfume called
Eau de Stilton
http://www.stiltoncheese.com/news.cfm?page_id=1317
The perfume, which has been blended by Manchester based ID Aromatics for the
SCMA, re-creates the earthy and fruity aroma of Blue Stilton cheese in an
eminently wearable perfume. Using grape seed as a carrier oil, the Stilton
scent features a symphony of natural base notes including Yarrow, Angelica
seed, Clary Sage and Valerian.

2) In passing I heard a news report that blue cheese contains naturally
occuring amphetamines.  I can see why when there are ads for some
medications they warn against consuming aged cheese with them.  Does anyone
have access to a medical database that gives more info about what is in the
blue cheese?

3) On cheeses from the store, how can you tell if the cheese is coated in
beeswax or some other food grade wax?  Can the other waxes be used to make
molded or dipped candles?

4) What are some of the traditional ways that cheeses are wrapped and
protected (cloth, herbs, leaves, wax, mats, baskets?)?  What are the best
historic household or cookbooks with cheesemaking info?  (I have looked at
the articles in the florlegium.)  I know the following have some info from
other people's suggestions and will request them on interlibrary loan.:
Columella
Digby
Markham

Sharon
gordonse at one.net