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

[Christine Seelye-King]

I have this little list, but I would definitely check these dates.  I seem
to recall it being cobbled together from the Food Timeline or some such,
which is suspect at best for accuracy.  But, it gives you a starting place.
I thought I had more on this particular issue, but I can't find it just now,
you should definitely check out the Florilegium. 
Good Luck!
Christianna

Cheese Variety          Year(AD) 
--------------          -------- 
Gorgonzola              879 
Roquefort               1070 
Grana                   1200 
Cheddar                 1500 
Parmesan                1579 
Gouda                   1697 
Gloucester              1697 
Stilton                 1785 
Camembert               1791


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