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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