[Sca-cooks] Autumn cheese?

[JIMCHEVAL at aol.com]

Great stuff. Brings it all down to earth.
 
In a tangential vein, another period term to be aware of is "fromage  de 
presse" This appears to mean quite simply cheese that has been pressed, and  
so would be harder. The term only appears towards the end of the Middle Ages. 
 But in a famous anecdote about Charlemagne, he asks a bishop to send him 
cheese  and when the man objects that he can't be sure it will be good tells 
him to cut  each in half, then fasten the good ones back together with a 
skewer. So these  would have had to be moderately solid cheeses, both to be 
fastened and to travel  over a long distance.
 
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 9/18/2015 4:10:25 A.M. Pacific Daylight Time,  
rgiles at centurytel.net writes:

The  animals' milk varies with their stage of lactation.  When the babies 
are  first born, and yes this is in the spring in period, the milk is full of 
 nutrition - protein, vitamins and not so much fat.  As the lactation  
cycle goes on, and the baby(ies) grow, the milk changes in composition.   Older 
kids and calves therefore get fattier milk.  This is probably in  
preparation for winter; an example of classic 'fattening up' for the difficult  season 
to come.  The milking does, indeed all the animals, fatten up at  this 
time.   My goats in the autumn and early winter can give milk  with up to around 
14%, yes, 14%,  butterfat.