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3382Re: [Apicius] Cheese in the Roman Empire

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  • Aurelia Rufinia
    Oct 2, 2006
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      The cheddaring process is a rather late development-
      I've seen 1500 as the earliest date that cheddar is
      mentioned. I sincerly doubt that cheddar is the best
      choice.

      Rufinia

      --- Bruno Willinski <lordjim92704@...> wrote:

      > It turns out our scenario will be Brittania so I do
      > not have to worry about the Bar Kochba revolt. I
      > assume white cheddar was the cheese du jour of 2nd
      > Century Brittania.
      >
      >
      >
      > Adam MacDonald <sasha_khan@...> wrote:
      > The reenactment group I belong to has been
      > making fresh cheese onsite at our
      > events for about 4 years or so (similar to turkish
      > beyaz panir - or what my
      > grandmother called 'farmer cheese'), and I've been
      > working on some other
      > cheeses as well - although those keep getting eaten
      > before they actually
      > make it to an event (all in the name of quality
      > assurance testing, I assure
      > you...)
      >
      > Scithius
      > www.legio-ix-hispana.org
      >
      > ----- Original Message -----
      > From: "Volker Bach" <carlton_bach@...>
      > > Fresh cheese for consumption within a short period
      > of time was salted and
      > > air-dried, and presumably stayed somewhat soft on
      > the inside. Alcock says
      > > 'Camembert-like'. Longer-lasting varieties were
      > pickled in brine, vinegar,
      > > or
      > > must, or smoked. There is no reason to assume
      > these were any softer than
      > > modern Pecorino or Padano.
      > >
      > > Cheeses were seasoned with available herby and
      > spices, and moretum-style
      > > concoctions seem to have been fairly universal.
      > >
      > > Another question I would ask, though, is whether
      > the local economy will
      > > bear a
      > > cheesemonger. The urban ladscape of post-Bar
      > Kokhba Judaea is not that
      > > diverse or affluent, and smaller cities and
      > village communities probably
      > > made their own cheese and traded it within
      > localised networks of rural
      > > produce rather than have specialised vendors.
      > >
      > > Vale
      > >
      > > Volker Bach
      > >
      > >
      > >
      > >
      >
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