Loading ...
Sorry, an error occurred while loading the content.

3384Re: [Apicius] Cheese in the Roman Empire

Expand Messages
  • Adam MacDonald
    Oct 2, 2006
    • 0 Attachment
      Avete, omnes!

      There is a difference between Cheddar cheese (cheese made _in_ Cheddar) and
      Cheddared cheese (cheese made using the cheddaring process) - which is what
      is being discussed as a food outside the scope of 2C Britain.

      Scithi

      ----- Original Message -----
      From: "Bruno Willinski" <lordjim92704@...>
      To: <Apicius@yahoogroups.com>
      Sent: Monday, October 02, 2006 7:00 AM
      Subject: Re: [Apicius] Cheese in the Roman Empire


      > thanx but we're both wrong
      >
      > http://www.cheddarsomerset.co.uk/History/Cheddar%20Cheese.htm
      >
      > Aurelia Rufinia <aureliarufinia@...> wrote:
      > 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
      >> >
      >> >
      >> >
      >> >
      >>
      > __________________________________________________________
      >> > Telefonate ohne weitere Kosten vom PC zum PC:
      >> http://messenger.yahoo.de
      >> >
      >> >
      >> > Post message: Apicius@yahoogroups.com
      >> > Unsubscribe: Apicius-unsubscribe@yahoogroups.com
      >> > List owner: Apicius-owner@yahoogroups.com
      >> >
      >> > Yahoo! Groups Links
      >> >
      >> >
      >> >
      >> >
      >> >
      >> >
      >> >
      >> >
      >> >
      >> >
      >>
      >>
      >>
      >>
      >>
      >>
      >> [Non-text portions of this message have been
      >> removed]
      >>
      >>
      >
      > __________________________________________________
      > Do You Yahoo!?
      > Tired of spam? Yahoo! Mail has the best spam protection around
      > http://mail.yahoo.com
      >
      >
      >
      >
      >
      > [Non-text portions of this message have been removed]
      >
      >
      >
      > Post message: Apicius@yahoogroups.com
      > Unsubscribe: Apicius-unsubscribe@yahoogroups.com
      > List owner: Apicius-owner@yahoogroups.com
      >
      > Yahoo! Groups Links
      >
      >
      >
      >
      >
      >
      >
      >
      >
      >
    • Show all 11 messages in this topic