[Sca-cooks] fresh cheeses
Stefan li Rous
StefanliRous at austin.rr.com
Thu Sep 6 19:02:19 PDT 2012
<<< I shall stop here to prepare a second message in an attempt to get to
the root of the matter - what is queso fresco/fresh cheese and how can
we deal with it properly when attempting to recreate medieval recipes? >>>
Perhaps this Florilegium file in the FOOD-DAIRY section might be of use:
fresh-cheeses-msg (70K) 1/ 1/11 Fresh cheeses such as cream cheese and
cottage cheese. Non-aged cheeses.
I think the main thing on "cream cheese" is that when many Americans, at least, think of cream cheese they think of Philadelphia cream cheese, a particular brand and apparently quite different from "cream cheese". It is however, what I use in Digby's Savory Tosted Cheese.
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
More information about the Sca-cooks