[Sca-cooks] Autumn cheese?

[Terry Decker]

It may be that "harvest cheese" is a category rather than a type.  Butterfat 
in milk is lower in spring and summer and higher in fall and winter 
(probably based on the natural calving season).  Thus, a harvest cheese 
would be any cheese produced from August onward into Fall and Winter and 
would have a higher butterfat content than other cheeses.

Butterfat content is not the issue it would have been in period given modern 
cattle breeding and year-round calving.

Bear


My assessment for Viandier back in 1987-8 was:

"Harvest cheese   A kind of cheese, presumably made after the harvest
from milk with a high fat content. It was sufficiently hard that it
could be crumbled. Chiquart explicitly names Brie (Scully 1986)."

Yes, there is a contradiction between "can be crumbled" and "Brie".  I
have not done additional research / thought.


Thorvald



On 2015-09-16, 21:08, David Friedman wrote:
> Someone on FaceBook asked what autumn cheese in Viandier was. Anyone
> here know?
>