[Sca-cooks] "Fresh" Cheese Question

Elaine Koogler kiridono at gmail.com
Mon Jun 2 14:38:32 PDT 2008

How about fontina?


On Mon, Jun 2, 2008 at 2:30 PM, Elise Fleming <alysk at ix.netcom.com> wrote:

> Aha!  So in that case, a Cheshire or Wensleydale would fit since they are
> fairly soft, agreed?
> Which mozzarella would you choose?  The fresh one (which is easy to get
> here) or the regular pizza-type mozzarella?  And, another question: Is
> mozzarella a modern cheese?  Would it have been found in England in the
> 1400s?
> Alys Katharine
> Elise Fleming
> alysk at ix.netcom.com
> http://home.netcom.com/~alysk <http://home.netcom.com/%7Ealysk>
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