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

[wheezul at canby.com]

The author of this blog has an opinion:

http://www.forgedintime.com/bladesmithing-blog/tag/rowen/

I tried searching for the modern equivalent of ruayn which is rowen
according to the OED so there may be more information out there under the
modern word.  What I gether from the scattered references in the OED is
that the cows were put to pasture to fatten one the new growing tender
green grass and the quality of the milk improved.

Katherine
p.s.  NO!  YOU MUST FEAR MY WAFFLES!

> Greetings all,
>
> I am trying to work out what cheese to use in the Tart de Bry from Forme
> of
> Curye.

> 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. >
> 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
> ***
> *--