[Sca-cooks] What's the right cheese for an interrogation?

[JIMCHEVAL at aol.com]

Denarii were also used as a measure of weight:
http://books.google.com/books?id=5Yw9AAAAYAAJ&pg=PA3429&dq=weight+9+denarii+
bread&hl=en&sa=X&ei=SY3TUeaxCrHtiQLWn4H4Cg&ved=0CIkBEOgBMA8#v=onepage&q&f=fa
lse

I've  researched fromage de mai pretty closely; there was no "fromage de 
printemps",  so far as I know. From everything I've been able to gather, it 
effectively meant  a cheese produced in the spring; that is, a young cheese.
 
The bread isn't particularly exciting, but even leavened barley bread is  
pretty heavy and unleavened must have been a real chore to get down.
 
Further research in the same text shows what appears to be a formula for an 
 exorcism, also using barley bread but specifically "dry" (siccum) bread, 
but  with goat's cheese, also dry ("aridum").
 
Most interesting to me of course is the mention of specific cheeses in this 
 period, which, again, is extremely rare.
 
 
Jim  Chevallier

Comparing early and late medieval food in France
_http://www.chezjim.com/food/pre-v/comparisons.html   

 
In a message dated 7/2/2013 12:26:49 P.M. Pacific Daylight Time,  
prescotj at telusplanet.net writes:

First,  while one of the texts seems to indicate a weight of 9 denarii, 
that seems  anomalous to me, and the other text seems to indicate a value 
for the  cheese of 9 denarii, which makes more sense to me.

Second, "May cheese"  may not indicate simply a spring cheese.  Compare, 
for example, some  of the definitions / recipes for "May butter".  A "May 
cheese" might  be much more *exciting* than simply an ordinary spring  
cheese.



_ (http://www.chezjim.com/food/pre-v/comparisons.html)