[Sca-cooks] Pig cheese: the final oink

[JIMCHEVAL at aol.com]

Rather than try to reason why one or the other of the two tales I cited is  
probably true or not, I decided to take the direct approach and write those 
in  question.

>From Paolo at Life in Italy:
"I just added to the end of the article the April 1st is porcorino day in  
Italy - Do you think that will be clear enough for the reader ?
_http://www.lifeinitaly.com/food/raresttuscancheese.asp_ 
(http://www.lifeinitaly.com/food/raresttuscancheese.asp) 
"
 
On the other hand, Edward Lee, mentioned in the Slate article, is certainly 
 a real person; he was on "Top Chef" and runs what is apparently a highly  
respected restaurant in Louisville:

_http://610magnolia.com/610-magnolia/_ 
(http://610magnolia.com/610-magnolia/) 

He  assures me he has indeed done this experiment and says that pig cheese 
is  actually pretty good; he also hints that there is more to come....
 
The one thing we can be fairly sure of is that no one in our period was  
milking a pig, much less making cheese with the result. Though, a little  
earlier, I wouldn't discount some decadent Roman who could have cared less  how 
many times his slaves got kicked or bitten by an irate sow.
 
Jim  Chevallier
www.chezjim.com

Newly translated from Pierre Jean-Baptiste  Le Grand d'Aussy:
Eggs, Cheese and Butter in Old Regime  France