medieval cheese – MONK'S MODERN MEDIEVAL CUISINE

Recipe experiment: flampens

Following on from my post on young cheese, here’s my experiment in reproducing the medieval English recipe that used this marvellous ingredient.

Shining a light on… young cheese

Oxford, Bodleian Library, MS. Bodl. 764, f. 41v

Continuing the series on rarely mentioned ingredients, this time the llight is shone onto ‘tender chese’.

Lactose-free, soufflé-light, baked elderflower cheesecake, inspired by Richard II’s Sambocade

I’ve just made a new version of my medieval-inspired baked cheesecake. It’s delicious!

Yesterday, I posted about the autumn-produced cheese known in the Middle English cookery book, Forme of Cury, as chese ruayne (‘rowen cheese’). I had some really interesting responses, both on the blog comments and on social media, about the meaning of this word ruayne, for which I thank everyone. It’s really good to get suchContinue reading “Extra notes on ‘rowen’ cheese”

Medieval autumn cheese: what you need to know

The very first medieval recipe I ever experimented with was Tart de Bry, an open pastry tart made with, yes, you’ve guessed it, Brie cheese. Well, at least Brie was probably the cheese in the original Normandy recipe. And for my very first experiment I was trying to be tres autentik, to fabricate some Anglo-NormanContinue reading “Medieval autumn cheese: what you need to know”