[Sca-cooks] FW: fresh buffalo cheese

Pat Griffin ldyannedubosc at yahoo.com
Sat May 5 13:42:38 PDT 2007


Akim asked if we had come across any mention of macaroni and cheese in the
Medieval corpus, so I sent the one he referred to (the one supposedly
prepared for Richard II) and Brighid's translation of the Granado recipe.  I
HAVE tried the one from Forme of Cury, but I have not tried the other.  I
wouldn't even know where I might lay my hands on fresh buffalo cheese. :-)


Lady Anne du Bosc

Known as Mordonna The Cook

Mka Pat Griffin

Vert between four caldrons or a cross checky sable and argent


-----Original Message-----
From: Arianwen ferch Arthur [mailto:caer_mab at yahoo.com] 
Sent: Saturday, May 05, 2007 6:06 AM
To: ldyannedubosc at yahoo.com
Subject: fresh buffalo cheese

in your post you mentioned that the Italians called it
(fresh buffalo cheese)probatura.

you said grated?

was the information you used the translation of what
was said?

(reason -- curiousity and the fact that I worked in
Naples area for 7 years LOVE mozzarela di bufala,
which is fresh buffalo milk cheese, and cannot figure
grating it -- even after 3 days which is the last day
it is considered fresh)

Arianwen ferch Arthur
"Outside of a dog a book is man's best friend. And inside of a dog it's too
dark to read." G. Marx

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