The Delicious Legacy

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History of Cheese

Season 1, Ep. 4

Today's episode is all about cheese!


I had the pleasure - and it was such a fun interview- to talk about cheese with Cheesemonger and Author Ned Palmer!

A history of cheese. From the first discovery in Neolithic times in Mesopotamia through Europe and Britain, to ancient Greece and Rome and the Dark Ages, Medieval Europe and the monastic cheeses...All very intriguing! We are talking about cheese origin stories, and myths about cheese. All so fascinating!

So we tried some cheeses...We had to. It would be rude otherwise! Plus I made a couple of recipes based on ingredients from Roman times, inspired by the cookery book of Apicius!

The cheeses we've tasted yes, ok they are modern of course, but the style and the techniques and the taste would differ very little since the time they were first created. Essentially if an neolithic or ancient human was transported here and saw them would recognize them as cheeses they've made.

Some of the cheeses we've tasted:

Perroche, Tor, Berkswell, Durrus, Isle of Avalon, Barrel Aged Feta, Lord of the Hundreds, Cantal

I've also made a cheese log with feta, pecorino olives, spring onions artichokes and crushed smoked almonds, essentially an ancient farmers lunch all in one!


Of course if you go to my Patreon page, you can find more info about each cheese there if you're a subscriber and make a pledge or become patron of my Ancient Gastronomic Writing!

https://www.patreon.com/join/thedeliciouslegacy?


As ever you can follow me on Twitter for more news and updates: @deliciouslegacy

Happy listening I hope you enjoy as much as I did while I was doing it!

More Episodes

12/20/2022

Traditional Food of Christmas around Europe

Season 3, Ep. 1
How did our ancestors celebrated the birth of Christ? What was considered "special" and celebratory dish and food worthy of the birth of Christ?Are there many differences between the nations of Europe, north, south, east and west?What the Greeks of different regions cook for their Christmas table? what other foods and cakes we serve during the twelve day festive table?And most importantly, why am I so excited and greedy when Christmas comes?Find out all the above and more here!Why there are so many cakes and sweet puddings over the festive period? Traditional cakes made and eaten almost everywhere in Western Europe between Christmas and early January.The Twelfth Night cake, which is in direct line of descent from the Roman cakes of Janus, after whom January is named. Janus, god of the double gate – the gate that opens andthe gate that shuts – had two faces and a double mission: to look back at the past, the Old Year, and forward to the future, the New Year.In Gascony, aniseed cakes used to be distributed after midnight Mass at Christmas.Celebratory foods include Goose, the Germanic tradition was to serve roast goose at Christmas. This is convenient,since the goose, a large bird, hatches in spring and is in its prime at eight or nine months old. Any older and it will not be a success roasted.Or Carp; who is king of the fish in Central Europe, where Christmas or Easter would be unthinkable without it.In South France dried figs also feature among the traditional ‘Thirteen Desserts’ of Christmas. With walnuts or hazelnuts, raisins and almonds, they were one of what were called the quatre mendiants, the four orders of begging friars (so called because the different colours of the nuts and dried fruits suggested the colours of their habits). A treat for children was a ‘Capuchin nougat’ – a dried fig split open and stuffed with a green walnut.Calissons, the famous sweets of Aix-en-Provence, must be made with almonds. They consist of marzipan and crystallized fruits mixed with orange-flower water, all the ingredients being Provençal, and worthy of a sweetmeat which is the pride of Aix. Olivier de Serres, in his Théâtre d’agriculture et mesnage des champs, describes a confection very much like calissons d’Aix. Mme de Sévigné was delighted with a big box of them that her daughter gave her. The word calisson may be from Latin. At Christmas festivities in Aix-en-Provence rich families and confectioners had them distributed by priests at Mass instead of the consecrated bread.Enjoy the latest episode with the welcome support of Maltby and Greek UK No1 Greek Delicatessen!https://www.maltbyandgreek.com/Much loveThom & The Delicious Legacy