[Sca-cooks] "Fresh" Cheese Question
kerri.martinsen at gmail.com
Mon Jun 2 11:04:52 PDT 2008
Now see I would have suggested Ricotta. It is a "firmer" cheese with less
processing than cottage, but still fresh. It is simple to make at home,
being a vinegar produced cheese.
Can you post the recipe?
On 6/2/08, Doc <edoard at medievalcookery.com> wrote:
> 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
> - Doc
> --- 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
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks