[Sca-cooks] Cheese Please!

[Kerri Martinsen]

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