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This replica of the Mammoth Cheese, which weighed 22,000 pounds was six feet high and 28 feet in circumference, was made in Perth, Ontario during the winter of 1892-3. Made for the 1893 Chicago Exposition, it had to be displayed on a reinforced concrete floor. The idea was the brainchild of the Dominion Dairy Commissioner. Why was the cheese made?
This dish dates back to the ancient Romans and has been translated into English accordingly, albeit misunderstood. Authentically southern Italian, it is also known by the type of pot it is made in. It is usually made with pork, chicory, marjoram and an obscure cheese made from mares milk. What is the name of the dish, and the cheese and can you explain the translation?
I've been reading an article about Roquefort cheese, and apparently, this type of cheese is ripened in limestone caves. The article was written several years ago, so I was wondering; is Roquefort still made in this way, or have production methods changed since then?
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