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This list includes cheeses that were known during the Middle Ages & Renaissance, along with some 17th century varieties and a few modern cheeses that are acceptable period substitutes. Beaufort Brie Camembert Cheddar - first recorded use is in 1500. Comté Cottage Emmenthal Farmer's - similar in both taste & texture to Medieval cheese. Glouscester - first recorded use is in 1697. Grana - first recorded use is in 1200. Gorgonzola - first recorded use is in 879. Gouda - first recorded use is in 1697. Gruyére Maroilles Mozzarella Parmesan - first recorded use is in 1579. Port-Salut Reblochon Rewen, Rowen, Ruayn - Autumn cheese, made after the cattle had fed on the second growth. This was apparently a semi-soft cheese, but not as soft as a ripe modern Brie: one period recipe says to grate it. It appears to be the same cheese that in France today is called fromage de gaing. See: Tart de Bry Ricotta - for Platina's recipe for ricotta cheese, see: Recocta. Romano Roquefort - first recorded use is in 1070. Spermyse - soft or cream cheese flavored with herbs. Stilton
A
Brief History of Cheese
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