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

[Bhadra]

I don't think we have any cheese shops in my area,
Sorry, this is Ansteorra, after all yeeeeeee hawwwww!
But I am going to World Market and possibly Central Market
To get the cheeses and I think they will give me a taste if I ask.

How much should I get for this, they told me 50-75 people,
And it is, after all, a pot luck where other people will be having
Their stuff. Since I am non-armigerous, I drew appetizers, but
I'm not the only one bringing appetizers.

Thanks, again, so very much for your help.

Sabina 
 
-------Original Message-------
 
From: euriol
Date: 2/20/2008 7:58:28 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Cheese and appetizers (was)Feast costs/budgets
 
I think that if you go to a good cheese shop and ask for a taste of the
cheeses you wish to serve you will be able to determine if they go well
together. As for my personal choice, you can have too much cheese.
 
Euriol
 
On Tue, 19 Feb 2008 21:34:04 -0600 (Central Standard Time), "Bhadra"
<bhadradharma at gmail.com> wrote:
> I don't know why I got this 3 times, but its wonderful and I'm very
> grateful
>
> This is a pot luck appetizer I must prepare and the cheezes for that
> reason
> Would be perfect, especially paired with fresh fruits and crackers of
some
> kind.
>
> I didn't see any Spanish cheeses there but I have found a Gallician
> Tetilla,
> Does anyone have any references on this cheese?
> I think putting it with a Fontina, Munster, and Cheshire would properly
> Represent all the countries themed at this rapier event.
>
> Will the Munster and Cheshire pair well with the Tetilla and Fontina?
> Thank you so much! This has been very helpful.
> Sabina
>
> -------Original Message-------
>
> From: Christine Seelye-King
> Date: 2/19/2008 9:15:26 PM
> To: 'Cooks within the SCA'
> Subject: Re: [Sca-cooks] Cheese and appetizers (was)Feast costs/budgets
>
> Cheshire           54BC  "Julius Caesar discovers the Britons making..."
> Gruyere            1722   "introduced into France"
>
> Referenced in Trager, James, The Food Chronology.
>
>
> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org
> [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Christine
> Seelye-King
> Sent: Tuesday, February 19, 2008 10:12 PM
> To: 'Cooks within the SCA'
> Subject: Re: [Sca-cooks] Cheese and appetizers (was)Feast costs/budgets
>
> Here is another one with more detail and some references:
> Type of Cheese          Date of Earliest Reference              Reference
> Feta                    {1184BC}                                [1]
> Sbrinz                  "...Roman times..."                     [6]
> Romano                  "...since the time of Christ..."        [6]
> Cantal                  "...to the time of the Gauls..."        [6]
> Munster                 8th Century                             [6]
> Gorgonzola              879AD/11th century                      [1], [6]
> Roquefort               1070AD/"was the favorite cheese         [1], [6]
>                         of Charlemagne and King Charles VI"
> Wensleydale             {1150AD}                                [4]
> Grana                   1200AD/13th Century                     [1], [6]
> Fontina                 13th Century; "favorite of the          [6]
>                                 Duke of Savoy"
> Beaufort                {1267AD}                                [2]
> Emmental(aka "Swiss")   {1267AD}                                [2]
> Comte                   {1267AD}                                [2]
> Cheddar                 1500AD                                  [1]
> Parmesan                1579AD/{1200AD-1300AD}                  [1], [3]
> Gouda                   1697AD                                  [1]
> Gloucester              1697AD                                  [1]
> Stilton                 1785AD                                  [1]
> Camembert               1791AD                                  [1], [5]
>
> {} signifies I consider that the date is dubious.
> /  two dates reported
>
> Sources:
> [1] http://www.efr.hw.ac.uk/SDA/book1.html
> [2] http://www.franceway.com/cheese/history.htm
> [3] http://www.parmigiano-reggiano.it/estoria.htm
> [4] http://www.wensleydale-creamery.co.uk/history.htm
> [5] http://www.camembert-country.com/cwp/cam_hise.htm and
> http://www.cheese-gourmet.com/
> [6] http://wgx.com/cheesenet/wci/
>
> Compiled by
> Brian of Trollfen
> Bxs3829 at usl.edu
>
>
>
>
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