[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?


"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
			-- Rabbi Israel Salanter

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