[Sca-cooks] Sweet cheese

[JIMCHEVAL at aol.com]

I believe it's quite simply freshly made cheese which has not been very  
fermented. The Bourgeois of Paris mentions such cheeses often.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Renaissance/sixteenth century bread
http://leslefts.blogspot.com/2015/08/french-bread-history.html









In a message dated 10/8/2015 4:19:56 P.M. Pacific Daylight Time,  
lordhunt at gmail.com writes:

I don’t  understand what is “sweet”  cheese?