[Sca-cooks] "Fresh" Cheese Question

[Kerri Martinsen]

fontina is aged a minimum of 5 weeks, depending on the size of the rounds.
 Not sure that makes it a "new" cheese...
Vitha

On Mon, Jun 2, 2008 at 6:13 PM, Antonia Calvo <ladyadele at paradise.net.nz>
wrote:

> Elaine Koogler wrote:
>
>  How about fontina?
>>
>>
>
>
> Yes, please!
> --
> Antonia di Benedetto Calvo
>
> -----------------------------
> Habeo metrum - musicamque,
> hominem meam. Expectat alium quid?
> -Georgeus Gershwinus
> -----------------------------
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>