05-25-2003, 11:23 AM
milk fed snails, crane, swan, goose, teal, widgeon, woodcock, plover, stork, pheasant, eel, dace, perch, pike, carp, oysters, goat<br>
<br>
Hard cheeses,curd cheeses, cream cheeses:<br>
I have found one suggestion (food and cooking in Roman Britain by Jane Renfrew-an English Heritage publication) that cream cheeses may have been made in mortaria. The milk could be left in these bowls to curdle, then the whey would be poured off through a spout on the rim. The grits in the bowl would retain the curd forming bacteria from one cheese making day to the next so there would be no need to use rennet or old whey to set the milk working. <p></p><i></i>
<br>
Hard cheeses,curd cheeses, cream cheeses:<br>
I have found one suggestion (food and cooking in Roman Britain by Jane Renfrew-an English Heritage publication) that cream cheeses may have been made in mortaria. The milk could be left in these bowls to curdle, then the whey would be poured off through a spout on the rim. The grits in the bowl would retain the curd forming bacteria from one cheese making day to the next so there would be no need to use rennet or old whey to set the milk working. <p></p><i></i>
