[Sca-cooks] Cheese and appetizers (was)Feast costs/budgets

euriol euriol at ptd.net
Tue Feb 19 15:50:43 PST 2008

The last couple of lunches I've done, I've had a cheese board with a
variety of cheeses. All of which were selected to go with the theme of the
feast I was cooking. (Yeah, I will cook both lunch & feast). I find that
have a mixture between the milder & stronger as well as softer & harder
cheeses works very well. However, I'd steer clear of anything that is very
strong in flavor as the smell will interfere with the flavor of the milder
cheeses. There are also a few cheese that appear to have a slimy looking
rind, which are not appealing to the general populace.


On Tue, 19 Feb 2008 17:13:55 -0600 (Central Standard Time), "Bhadra"
<bhadradharma at gmail.com> wrote:
> -------Original Message-------
>>Oh, you will find cheese on the table-but it is what KIND of cheese.
> Sorry-I have no intention of doing the Slab of >Chedder thing.
> [gently snipped]
> ________________________________
> Ok, since I am here to learn and, forgive me,
>  while I'm not a bad cook at home I am no feast chef,
> Everybody has to start somewhere, right?
> So this brings up a question....what KIND of cheeses are best, worst,
> unacceptable
> At feasts.
> While I'm on the subject...I need to learn about period appetizers...(and
> quickly) any suggestions? Resources?
> I'm usually in a feast kitchen to clean up, I'm in awe of you all.
> Sabina
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