[Sca-cooks] "Fresh" Cheese Question

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


How about fontina?

Kiri

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>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
Relay for Life is the signature event for the American Cancer Society. This
link<http://main.acsevents.org/site/TR/RelayForLife/RelayForLifeSouthAtlanticDivision?px=3678599&pg=personal&fr_id=9276>will
take you to my personal page where you can learn more about this
exciting event...and, if you like, donate to help fund the conquest of
cancer.



More information about the Sca-cooks mailing list