Is there such a thing as too much cheese?
Perhaps not, but I have too many cheesy-project ideas right now.
So the "sekanjabin cheese" recipe was a bust last time, but then I got to reading this:
"In the Kingdoms of Naples and Sicily they make a sort of cheese which they
call Caseo di cavallo, i. e. Horse-cheese, for what reason I could not
learn. These cheeses they make up in several forms; some in the fashion of a
blown bladder, some in the fashion of a cylinder and some in other figures.
They are neither fat nor strong, yet well-tasted and acceptable to such as
have eaten of them awhile. The pulp or body of them lies in flakes and hath
as it were a grain one way like wood. They told us that they were made of
Buffles milk, but we believed them not, because we observed not many Buffles
in those Countries, where there is more of this cheese made than of other
sorts."
-- John Ray (1627 - 1704/5), Observations Topographical, Moral, &
Physiological. London, Printed for J. Martyn, 1673.
And started wondering to myself... The author was from Italy. Italy had quite a few pasta filata (pulled curd type) cheeses, and I have mozzarella recipies that are acidified with vinegar or citric acid. I wonder if maybe that vinegar honey recipe was meant to be similar to a caciocavallo? Hmmmm....
So the "sekanjabin cheese" recipe was a bust last time, but then I got to reading this:
"In the Kingdoms of Naples and Sicily they make a sort of cheese which they
call Caseo di cavallo, i. e. Horse-cheese, for what reason I could not
learn. These cheeses they make up in several forms; some in the fashion of a
blown bladder, some in the fashion of a cylinder and some in other figures.
They are neither fat nor strong, yet well-tasted and acceptable to such as
have eaten of them awhile. The pulp or body of them lies in flakes and hath
as it were a grain one way like wood. They told us that they were made of
Buffles milk, but we believed them not, because we observed not many Buffles
in those Countries, where there is more of this cheese made than of other
sorts."
-- John Ray (1627 - 1704/5), Observations Topographical, Moral, &
Physiological. London, Printed for J. Martyn, 1673.
And started wondering to myself... The author was from Italy. Italy had quite a few pasta filata (pulled curd type) cheeses, and I have mozzarella recipies that are acidified with vinegar or citric acid. I wonder if maybe that vinegar honey recipe was meant to be similar to a caciocavallo? Hmmmm....