[Sca-cooks] Cream cheese?

[Ana Valdés]

Another variation of the ricotta topic, the Swiss Serac cheese

http://www.theramblingepicure.com/archives/10666

Ana

On Sat, Aug 6, 2011 at 9:00 AM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:

> <<< So, amongst our collective wisdom, does anyone know the age/origin of
> the smooth white cheeses like cream cheese and mascarpone?
>
> Liutgard, experimenting... >>>
>
> Here is some of what we've discussed previously on cream cheese:
> fresh-cheeses-msg (70K) 1/ 1/11 Fresh cheeses such as cream cheese and
> cottage cheese. Non-aged cheeses.
> http://www.florilegium.org/**files/FOOD-DAIRY/fresh-**cheeses-msg.html<http://www.florilegium.org/files/FOOD-DAIRY/fresh-cheeses-msg.html>
>
> I suspect we can't know that much about the history of such cheeses, since
> they probably go back to pre-history, being the easiest cheeses to make.
>
> Another file on cheese history:
> Cheese-Histry-art (37K)  7/10/10  "Cheeses, A History" by Mistress Marcia
> of
>                                     Jarrow Motte.
> http://www.florilegium.org/**files/FOOD-DAIRY/Cheese-**Histry-art.html<http://www.florilegium.org/files/FOOD-DAIRY/Cheese-Histry-art.html>
>
> Stefan
>
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
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> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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