Quotation from: Manners, Custom and Dress During the Middle Ages and During the Renaissance Period

Written by: Paul Lacroix


In 1509, Platina, although an Italian, in speaking of good cheeses,
mentions those of Chauny, in Picardy, and of Brehemont, in Touraine;
Charles Estienne praises those of Craponne, in Auvergne, the _angelots_ of
Normandy, and the cheeses made from fresh cream which the peasant-women of
Montreuil and Vincennes brought to Paris in small wickerwork baskets, and
which were eaten sprinkled with sugar. The same author names also the
_rougerets_ of Lyons, which were always much esteemed; but, above all the
cheeses of Europe, he places the round or cylindrical ones of Auvergne,
which were only made by very clean and healthy children of fourteen years
of age. Olivier de Serres advises those who wish to have good cheeses to
boil the milk before churning it, a plan which is in use at Lodi and
Parma, "where cheeses are made which are acknowledged by all the world to
be excellent."

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