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Roasted cheese

This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Roasted cheese. Take brie cheese, which is fatty, or buffalo-milk cheese, or another kind, which is soft and fatty: let it be clean, and very fresh, rinse it; then put it on a rod split into two parts, or on a rock, and turn it toward the fire until it begins to melt, or rather scorch and run from the heat: then put it on bread sliced very thin, or rather on a set (nebula?) of trenchers, and carry it to your Lord.


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