"Janet Bostwick" > wrote in message
...
> On Thu, 04 Sep 2014 12:35:35 -0600, graham > wrote:
>
>>On 04/09/2014 12:20 PM, Paul M. Cook wrote:
>>> A group is resurrecting some 18th century dishes. Some are kind of
>>> weird
>>> like fish custard. Some are very recognizable favorites. To whit:
>>>
>>> http://rarecooking.wordpress.com/201...carony-cheese/
>>>
>>> Maccarony Cheese
>>>
>>> Two Ounces of best Glocester Cheese, 4 Ounces Cheshire Do. grated - put
>>> it
>>> into a Stone Mortar with two Eggs, two or three Spoonfulls of Sack or
>>> Mountain Wine, beat it 'till it's well mixt and Light - Boil the
>>> Maccarony
>>> in Water very tender, then drain it well, put it on a Dish or Plate and
>>> lay
>>> the prepared Cheese all over it and brown it with a Salamander.
>>>
>>> Apparently they never heard of al dente pasta but then this was 200
>>> years
>>> ago.
>>>
>>> Translated recipe
>>>
>>> 2 oz. sharp/dry cheddar
>>> 4 oz. mild cheddar
>>
>>The supermarkets up here all carry Gloucester and Cheshire cheeses. The
>>latter is quite crumbly and is ideal for this type of dish.
>>Graham
> I see Gloucester all the time, esp. at Costco. I hardly ever see
> Cheshire. I didn't know that it was crumbly.

Geuine Vermont cheddar is crumbly. Melted it is a little on the grainy side
but the fabulous flavor more than compensates.




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