jillwheezul (jillwheezul) wrote,
jillwheezul
jillwheezul

Goat Cheese!!

Here are instructions to make cheese from a German book in 1554, a puported translation of the work of Emperor Constantine IV. A cursory search did not come up with this particular piece in English, but perhaps it is already out there. This transcription and translation is by me. The book:

Der Veldtbaw, od[er] das buch von der Veldtarbeyt ... zuvor ... von dem christlichen Keyser Constantino dem Vierdten, in griechischer Spraach beschriben ... durch Michael Herren in Teiitsche spraach erstmals verdolmetschet

It does sound like more of an Middle Eastern way to make cheese, but here it is shared with everyday Germans.

How one should make cheese. The xix Chapter

The best curd of clots for cheese / come from
young goats. One clots or coagulates the milk
likewise with roasted salt/ with the juice of the fig /
with fig leaves and twigs / with the heads from
artichokes / also with the inner skin of the stomach of a chicken.
When the sheep and goats eat bitter things / so is
gained from them better milk / and even better yet / when
they eat large clover. The milk stays good for three days /
one, when it is first coagulated / puts it in
a dish / and heats [it] / and then pours it into another
dish / and stirs with a tube or fig twig / until it
cools / after that one sprinkles roasted salt
therein. [While] the cheese stays tender and soft / so
one puts into it wild saffron seeds with warm water or
honey. [When] the cheese stays solidified / then one washes
them with water / and let dry in the sun / after that
lay in a glazed dish / with thyme or savory / therefore /
that the cheeses do not touch each other / then one should
pour over them Oximel / that is a vinegar boiled with honey /
so that the whole cheese is covered. Or rather keep your cheese
in seawater. When one tosses a cheese in salted water/
so it will stay white / if one however hangs it in smoke /
so it will be firm and sharp. All cheese will be long keeping in
peas or chickpeas / if one lays them therein.
However when the cheese in age becomes hard or bitter / then
one should mosten them / and sprinkle them with barley flour/
the barley flour however should be made from undried barley /
and when one wants to have need of it / then one lays it
in water and then pares away the skin formed over it.

Wie man käß machen soll. Das xix. Cap.

Die best ren[n] oder lipp zü den käßen / kumpt von den
jungen geyßlin. Man lippt oder ren[n]t die milch
auch mit geröstem saltz / mit safft von den feygen/
mit feygenbletter vnnd zweigen / mit den knöpffen von
Artitscho / auch mit den in[n]en heütlin der hüner magen.
Wan[n] die Schaff vnnd Geyssen herbe ding essen / so ge-
winnen sy dester bessere milch / vnd noch bessere / wan[n] sy
des grossen klees essen. Die milch bleibt drey tag güt /
wan[n] man sy zum ersten so sy gemolcken wirt / in ein ge-
schier thüt / vnd erwöllt / vnnd dan[n] in ein ander geschirr
geüßt / vnnd mit eim rhor oder feygen zweyg rhürt / biß
sy erkaltet / darnach ströw man ein wenig geröst saltz
dareyn. die käß bleiben zart vnd milt / so man wilden
Saffran samen mitt lawem wasser oder honig dareyn
thüt. Die käß bleiben wehrhafftig/ so man sy mit was-
ser waescht / vnnd an der Sonnen trücknen laßt / darnach
in irrdine geschirr legt / mit Thym oder Saturey / also /
das die käß eynander nit anrüren / darnach soll man eyn
Oximel / d[as] ist ein essig mit honig gesotten / darüber gies-
sen / das es die käß ganz bedeck. Etlich behalten jre käß
in mörwasser. Wan[n] man eyn käß in eyn gesaltzen wasser
wirfft / so bleibt er weiss / so man jn aber in rauch hencket /
so wirt er fest vnd scharpff. Alle käß werden langwirig in
erbsen oder kichern behalten / so man die dareyn legt.
Wann aber die käß im alter hart oder bitter werden / so
soll man sy wider feüchten / vnd mit gersten mehl beströ-
wen / das gersten mehl aber soll von vngedörter gersten
gemacht sein / vnd so mans brauchen will / so leg mans
in wasser vnnd schab dan[n] die oberst haut herab.
Tags: 16th century, 16th century german, cheese, cooking
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