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.
Cheddar - first recorded use is in 1500.
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.
Parmesan - first recorded use is in 1579.
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.
Roquefort - first recorded use is in 1070.
Spermyse - soft or cream cheese flavored with herbs.
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