[Sca-cooks] "Fresh" Cheese Question
edoard at medievalcookery.com
Mon Jun 2 12:09:01 PDT 2008
--- Michael Gunter <countgunthar at hotmail.com> wrote:
> But if going by "soft" cheese then it would be hard
> determine the flavor. The substitutions of
> queso blanco, farmer's cheese and such are all
> fairly mild but a soft cheese can be very sharp.
> So, what is exactly meant by "soft" in this
> A mozzerella or a brie?
Given the text of the source recipe, I suspect that
Her Excellency is correct in her choice of something
like Cheshire or Wensleydale. IWhile you can pare
brie, grinding it in a mortar doesn't quite jibe, and
on more reflection I think even mozzarella is still to
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