[Sca-cooks] What's the right cheese for an interrogation?
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Thu Jul 4 09:31:37 PDT 2013
Sometimes the pendant is fromage de gain; that is, autumn cheese:
"Fromage de gain or 'harvest cheese' is typically made from milk from
animals grazed on new spring grass and aged for the summer."
_http://books.google.com/books?id=gNw46GzeyLQC&pg=PA346&dq=%22fromage+de+gai
n%22&hl=en&sa=X&ei=nqDVUeekC6GCiwLDnoGADw&ved=0CDgQ6AEwAA#v=onepage&q=%22fro
mage%20de%20gain%22&f=false_
(http://books.google.com/books?id=gNw46GzeyLQC&pg=PA346&dq="fromage+de+gain"&hl=en&sa=X&ei=nqDVUeekC6GCiwLDnoGADw&ved=0CDgQ
6AEwAA#v=onepage&q="fromage%20de%20gain"&f=false)
"1. D'après Godefrov (Dictionnaire de l'ancienne langue française, au mot
gaain) et Littré (Dictionnaire de la langue française, au motfromage) le
fromage de gain est celui qui est fait au moment de la seconde coupe du foin.
Littre au mot presse cite un exemple ancien de l'expression fromage de
presse, sans explication. Il s'agit sans doute de fromages pressés."
_http://books.google.com/books?id=eEBNAAAAMAAJ&pg=PA88&dq=%22fromage+de+gain
%22&hl=en&sa=X&ei=nqDVUeekC6GCiwLDnoGADw&ved=0CJsBEOgBMA4#v=onepage&q&f=fals
e_
(http://books.google.com/books?id=eEBNAAAAMAAJ&pg=PA88&dq="fromage+de+gain"&hl=en&sa=X&ei=nqDVUeekC6GCiwLDnoGADw&ved=0CJsBEOgBMA4#v=onepage&q&f=false
)
"') Gayin, s. m. sorte de fromage sec qui se fait dans le pays messin.
Fi'oinage gayin c'est-ä-dire fromage de gain, qui se garde, par Opposition au
fromage rnou, qui ne se garde pas; cfr. roman: yayrn, gayeng, gaaing, gain,
profit, utilite. *, Endremouae, s. f. chanson que chantcnl les nourrices et
lös mercs pour endormir les enfants. 3) Builler, v. a., donner; cfr.
roman: batller."
_http://books.google.com/books?id=4qZCAAAAYAAJ&pg=PA132&dq=%22fromage+de+gai
n%22&hl=en&sa=X&ei=nqDVUeekC6GCiwLDnoGADw&ved=0CKMBEOgBMA8#v=onepage&q&f=fal
se_
(http://books.google.com/books?id=4qZCAAAAYAAJ&pg=PA132&dq="fromage+de+gain"&hl=en&sa=X&ei=nqDVUeekC6GCiwLDnoGADw&ved=0CKMBEOgBMA8#v=onepage&q&f=fal
se)
Strangely, the Viandier recommends fromage de gain for stuffed piglet
where the Enseignemenz recommends fromage de mai.
" Godefroy dit que le fromage de gain est fait du lait tiré après la
moisson, temps auquel ces laits sont toujours les plus gras."
_http://books.google.com/books?id=D_EYAAAAYAAJ&pg=PA14&dq=%22fromage+de+gain
%22&hl=en&sa=X&ei=nqDVUeekC6GCiwLDnoGADw&ved=0CD4Q6AEwAQ#v=onepage&q=%22from
age%20de%20gain%22&f=false_
(http://books.google.com/books?id=D_EYAAAAYAAJ&pg=PA14&dq="fromage+de+gain"&hl=en&sa=X&ei=nqDVUeekC6GCiwLDnoGADw&ved=0CD4Q6A
EwAQ#v=onepage&q="fromage%20de%20gain"&f=false)
There seems to be some disagreement about exactly why it was called "gain",
Pichon (or Vicaire)'s note here says the milk was fattier after the
harvest; another writer says it lasted long enough to be kept.
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 9:13:42 A.M. Pacific Daylight Time,
JIMCHEVAL at aol.com writes:
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:
More information about the Sca-cooks
mailing list