Ancient Rome
Moretum
A modern proposal for pounding cheese, garlic and herbs, guided by the Latin poem Moretum and its farmer’s food preparation. Neither Virgil’s authorship nor an exact composition date is established here.
Ingredient
#Cheese
Browse 4 published historical recipes tagged with "Cheese" (Ingredient). Explore primary sources and modern kitchen adaptations.
Published recipes4 recipes
Ancient Rome
Globi
Cato's On Agriculture, section 79, describes cheese and grain cooked in fat, finished with honey and poppy seeds. Semolina, ricotta and vegetable oil are modern substitutions.
Italian Renaissance (Late 15th Century; composition estimated c. 1465)
Herbolata de Maio — 15th-Century Italian Green Herb Tart
A vivid green Renaissance herb tart, 'Herbolata de maio' (May Herb Tart), recorded by master chef Maestro Martino. Made by extracting the fresh green juice of Swiss chard, sage, and parsley, then folding it into fresh cheese and egg whites for a seasonal spring preparation.
Late Middle Ages, England
Macrows
A Forme of Cury dish of thin dough boiled and layered with cheese and butter. The work of about 1390 is distinguished from the 1780 edition, and not equated with tubular macaroni.