[Sca-cooks] "Fresh" Cheese Question

Doc 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
> to
> determine the flavor. The substitutions of
> mozzerella,
> 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
> instance?
> 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

- Doc


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