[Sca-cooks] Some info on cheesemaking
Stefan li Rous
StefanliRous at austin.rr.com
Tue Jun 3 22:41:23 PDT 2008
Euriol mentioned:
<<< Making cheese is something very new to me (obviously) and I've been
hesitant over the years to try. When I had easy access to a source of
raw
milk I thought it was time to give it a whirl. I'll be doing a little
more
reading and will be saving your notes to reference prior to my next
attempt. >>>
Yes, there seem to be a number of accomplished cheesemakers on this
list at this time.
You also might be interested in looking through this file in the FOOD
section of the Florilegium where I've tried to collect some of the
advice that folks have given here and other places over the years.
cheesemaking-msg (160K) 2/ 9/08 Comments and info. on
cheesemaking. Recipes.
You don't have to have raw milk to make good cheese, though. While
pasteurization and homogenization both have an effect on milk, some
of the problems with modern milk have more to do with the fact that
even "whole" milk has often had much of the cream skimmed off and
sold separately. Sometimes this can be offset by adding some cream
back in. You will find comments about this in that file, though.
Another general file on cheese-making:
Cheese-Making-art (30K) 9/29/97 "Cheese Making for the Compleat
Novice" by
Lady Aoife Finn.
For more info on various types of cheeses and some recipes, there are
also these files:
Charles-Chees-art (14K) 2/27/02 "Charlemagne's Cheese: a study in
the
un/reliability of sources" by
Tangwystyl
cheese-lnks (15K) 10/ 1/04 Links to medieval and modern cheese
by Dame Aoife Finn of Ynos Mon.
cheese-msg (186K) 9/23/07 Medieval cheese. Recipes.
fresh-cheeses-msg (44K) 2/ 3/08 Fresh cheeses such as cream
cheese and
cottage cheese. Non-aged
cheeses.
whey-cheeses-msg (32K) 6/ 1/06 Cheeses such as ricotta made from
the liquid
left after making other cheeses.
For now these are all in the FOOD section, though when I get the
time, I will probably make a new section FOOD-DAIRY and move these
and a few other files there.
There is also this file in the FOOD-MANUSCRIPTS section which might
be of interest:
About-Cheese-art (12K) 3/ 4/05 "About Cheese" A tranlation by
Aelianora de
Wintringham of a 1556 letter
on Swiss
cheese and dairy products.
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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