Cheese + Flour + Yeast + Salt + Eggs = The Ancient Mystery of Bread

To contemplate bread even more, please go my previous post, Panis Gravis, or, Bread, Endless Nurturer. I’ve baked bread for years and years. In fact, except for the odd hamburger bun, my family never eats “boughten bread,” as my mother-in-law called it. In a time when “carbohydrate” evokes images reminiscent of horror films, singing the … More Cheese + Flour + Yeast + Salt + Eggs = The Ancient Mystery of Bread

At the Table of the Monks: Cheese, Of Course (Part V)

Smelling like something dead, washed-rind cheeses* with their soft non-acidic centers offered a taste of animal protein to medieval monks prohibited from eating meat for over 100 days in the average liturgical year. The fact that these cloistered souls liked the results of their odiferous labor ought to cause us to wonder something: what did … More At the Table of the Monks: Cheese, Of Course (Part V)

At the Tables of the Monks: Charlemagne Loved Cheese (Part IV)

A possibly apocryphal story, told  in many places — print and Internet — reads something like this: After a long day of traveling, the emperor Charlemagne stopped at a bishop’s residence to rest, conveniently at dinnertime. In a ninth-century biography of Charlemagne, written by an erudite monk at St. Gall monastery in Switzerland, the author … More At the Tables of the Monks: Charlemagne Loved Cheese (Part IV)