[Sca-cooks] Tart de Bry - ruayn cheese?

Euriol of Lothian euriol at yahoo.com
Thu Jan 27 17:39:30 PST 2011


>From what I can determine by the Middle English Dictionary by Robert E. Lewis:

Ruayn, in this context, would be the cheese made from milk of cows who have been 
grazing on the second growth of grass or hay in a season.

Here is a link where I found this information:
http://books.google.com/books?id=VpOjhcNIWHcC&pg=PA591&dq=ruayn&hl=en&ei=6hxCTeerI4K0lQeTxpTmDw&sa=X&oi=book_result&ct=result&resnum=4&ved=0CDcQ6AEwAw#v=onepage&q=ruayn&f=false Euriol




----- Original Message ----
From: Cat Colwell <eslyssa at gmail.com>
To: sca-cooks at lists.ansteorra.org
Sent: Thu, January 27, 2011 8:26:27 PM
Subject: [Sca-cooks] Tart de Bry - ruayn cheese?

Greetings all,

I am trying to work out what cheese to use in the Tart de Bry from Forme of
Curye.
(*Take a Crust ynche depe in a trape. take *ʒ*olkes of ayren rawe & chese
ruayn. & medle it & þe *ʒ*olkes togyder. and do þerto powdour gyngur. sugur.
safroun. and salt. do it in a trape, bake it and serue it forth.)*
*
*
Ruayn, from what I can gather, refers to cheese made of milk from cows
grazing on the second growth of grass or hay of a given season. That's all I
can find about it. *Pleyn Delit* suggests using a brie cheese, but I would
assume that's only from the title which as far as I'm aware refers to the
place of origin rather than the type of cheese. Also, Curye on Inglysch
refers to ruayn cheese being grated - and I can't imagine that would work
with brie. Any thoughts? Am I missing something blindingly obvious?

Is ruayn cheese even a consistent cheese type? Or is it like saying sheep's
cheese as oppose to cow's cheese, which could be of varying types.

Perplexed,
Ameline Giffard
***
*--
Hello, I'm the Domesday Cook. Fear me. Fear my waffles.
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