[Sca-cooks] What's the right cheese for an interrogation?
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Thu Jul 4 09:05:13 PDT 2013
I really am pretty sure that "fromage de mai" was simply the standard term
for spring cheese, and one that endured into the nineteenth century:
"Dans la province d'Utrecht le fromage d'hiver se vendait f 18 à f 3o, le
fromage de mai f 26 à / 32, le fromage d'automne f 22 h f 26."
(winter cheese, May cheese, fall cheese)
http://books.google.com/books?id=1RIOAAAAQAAJ&pg=PA119&dq=%22fromage+de+mai%
22&hl=en&sa=X&ei=O5jVUdigDMa2igKphoHwDg&ved=0CEcQ6AEwAw#v=onepage&q=%22froma
ge%20de%20mai%22&f=false
Jim Chevallier
Comparing early and late medieval food in France
http://www.chezjim.com/food/pre-v/comparisons.html
In a message dated 7/4/2013 4:47:46 A.M. Pacific Daylight Time,
angharad at adam.com.au writes:
Perhaps May cheese here refers to
cheese that has gone off, in which case eating it would be a pretty
unpleasant experience.
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