1. http://www.renaissance-spell.com/Renaissance-Food.html
Cheese
In 1509, Platina, although an Italian, in speaking of good cheeses, mentions the French
cheeses: 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." The parmesan, which this celebrated
agriculturist cites as an example, only became the fashion in France on the return of
Charles VIII. from his