"American cheese" is based on a classic method (probably medieval) of preserving aged (hard, dessicated) cheese. 'Tis "potted cheese".
A bechamel based cheese preserve.
Butter = emollient
Flour = thickener
Boiled milk = pasteurization
Nutmeg = antimicrobial
Mustard = antioxidant
Aged hard cheese = concentrated flavor, proteins
"Potted" in a lidded crock, or molded into a loaf wrapped in waxed cloth. Keeps for ages.
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