[Sca-cooks] "Fresh" Cheese Question
selene at earthlink.net
Mon Jun 2 11:38:59 PDT 2008
I have used conventional cottage cheese in full strength making my
standard green tarte, but omitted the milk of the "custard." Usually
it's two cups of milk [or one time, white wine, which was great!] and
three eggs; this time, two cups of cottege cheese and three eggs, in
total. That worked very nicely with the kind of milky cottage cheese
you get in Caid.
Tangentially: I was a bit floored at how different cottage cheese was
in Michigan as opposed to California. The cottage cheese actually
tasted like CHEESE. Too bad there was no way to bring it home.
Elise Fleming 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
> Elise Fleming
> alysk at ix.netcom.com
More information about the Sca-cooks