[Sca-cooks] fresh cheeses

[Stefan li Rous]

Suey commented:
<<< 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.
http://www.florilegium.org/files/FOOD-DAIRY/fresh-cheeses-msg.html

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.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****