[Sca-cooks] "Fresh" Cheese Question
edoard at medievalcookery.com
Mon Jun 2 10:49:06 PDT 2008
A related sidenote: "nesshe" (or "nesche") here is
probably not a transcription/copy error for "fresh",
but is most likely spelled as intended. "Nesche" is
the Middle-English word for "soft", so the recipe as
written is calling for a soft cheese.
If I were making such a recipe and feeling lazy, I'd
probably use mozzarella. However, I would also be
curious how it would turn out using freshly-made
--- Elise Fleming <alysk at ix.netcom.com> wrote:
> Greetings! I'm messing around with a 15th-century
> "tart owte of lente"
> recipe which calls for "nesshe" (fresh) cheese.
> Robin, at Hampton Court,
> said to use either Cheshire or Wensleydale cheese.
> However, in looking
> through the Florilegium, it would seem that these
> aren't "fresh" cheeses.
> Would you agree? In one of Bear's old posts he
> mentions using "farmer's
> cheese" for fresh cheese, and others suggest that if
> that isn't available,
> to drain cottage cheese as an approximation. I also
> saw that someone
> suggested using fresh mozzarella for "fresh cheese"
> in a recipe. So... if
> I wanted to try another version of the "tart owte of
> lente", what would you
> think about using a) fresh mozzarella; b) farmer's
> cheese (if available);
> c) drained cottage cheese? Has anyone made a baked
> cheese tart using any
> of these?
> I've made the tart three ways so far, using
> Cheshire, Wensleydale and
> Double Gloucester. All are darned expensive. I
> thought I might try Colby
> (which isn't period, but which is cheaper) because
> it's a little "crumbly"
> which is what someone suggested. Any comments
> before I head back out to
> the grocery store?? Thanks!
> Alys Katharine
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