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

[Cat Colwell]

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
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Hello, I'm the Domesday Cook. Fear me. Fear my waffles.