[Sca-cooks] Period pasta sauce (was Re: A couple of questions)
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Mon Dec 14 05:19:49 PST 2009
On Dec 13, 2009, at 1:21 PM, Christiane wrote:
> The "fresh cheeses dripping with butter and milk on all sides," what kind of cheese do you think he was referring to? It certainly doesn't sound like Parmesan. Taking a look at the Florilegium and the cheese entries there, could Landi have been referring to a mascarpone?
I would think it's something in a cohesive mass, but barely. Buffalo-milk mozzarella?
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