[Sca-cooks] Cheese Please!

[Amy Cooper]

Yeah, a bit of a drive, ack!
I keep telling myself I'd like to play with making my own cheese, but I've
also heard that raw milk is what you "must" have, and I haven't found any
"under the table" suppliers in Ontario yet. Maybe someday. Until then, I'll
buy all the spiffy handmade cheese I can afford - thank goodness R Hirt Jr
and Co isn't *that* far across the border! :)

Ilsebet

On Jan 21, 2008 3:39 PM, Kerri Martinsen <kerrimart at mindspring.com> wrote:

> It's in Maryland (Barony of Lochmere) at Night On the Town (NOTT) April
> 12.
>
> We would love to have you, but it is a bit of a drive!
>
> Vitha (who 'grew up' in Northshield)
>
>
> On 1/21/08, Amy Cooper <amy.s.cooper at gmail.com> wrote:
> >
> > My first reaction - mmmmm, cheese :)
> > Where is the event being held? Sounds yummy, just for the cheese plate,
> so
> > if I'm going to be at the event, I'd like to sit feast!
> >
> > Ilsebet
> > Shire of Starleaf Gate, Midrealm
> >
> > On Jan 21, 2008 3:06 PM, Kerri Martinsen <kerrimart at mindspring.com>
> wrote:
> >
> > > Well, Gunther has inspiried me to make cheese for my upcoming feast:
> > >
> > > I'm doing Late Period Italian in Mid April.
> > >
> > > What I am currently planning is to do a cheese plate as a prelude to
> the
> > > dessert.  Feast is for 100.
> > >
> > > Here are my current possibilities with cure times:
> > > Fontina (3 months)***
> > > Mozzarella (10 days) - hand stretched
> > > Provolone: (2-3 months)
> > > Burrini ( a few weeks)
> > > Caciovavallo (2 months) - hand stretched
> > >
> > > I'm also considering making & serving mascarpone along with the cheese
> > and
> > > fresh bread.
> > > Now I need to get some Rennet & other assorted chemicals...
> > >
> > > thoughts?
> > >
> > > Vitha
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