On 9/4/2014 12:41 PM, Janet Bostwick wrote:
> 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.
> Janet US
>

Cheshire is so crumbly that I cannot pull a slice with a cheese plane or
a cheese wire. I find that is also true of extra sharp cheddar; since I
often want a slice of cheese, I only buy sharp (not extra sharp) cheddar.

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>