>I have gotten into cheesemaking and have started researching cheeses used by
>Rumpolt and others during the medieval period. So far by *name* I have only
>come across Parmesan. Most cheeses today made in Germany are "knockoffs" of
>other countries' cheese or were developed in the 1800s. I have only started
>researching this, so YMMV.
In Rumpolt, I found:
Parmesankäß (Parmesan cheese)
harten Käß (hard cheese)
frischen Käß (fresh cheese)
jungem Käß (young cheese)
ein neuwen Käß/ der vber Nacht gemacht ist (a new cheese/ that was made over night)
Ziger (whey cheese or Ricotta)
allerley gute Käß (assorted good cheese)
Mandel Käß (not almond flavored cheese, but a lent cheese made from almond milk)
Btw, I haven't fallen off the face of the earth, I just have been too busy for much translation since Christmas. I've been working on transcribing some of the untranscribed sections, and hopefully will post about that soon.