The Stewpot Recipe Gallery

Moretum 
[Cheese with Herbs]
by
Arwen Southernwood


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Original Recipe

Moretum

Appendix Vergiliana
Four garlic cloves, celery, rue, coriander, salt grains, and cheese.


Redaction

Ingredients:

1 1/4 cup fresh cheese
2 garlic cloves, peeled and finely minced
2 tablespoons celery leaves, finely minced
1 tablespoon fresh Italian parsley, finely minced (to substitute for rue )
1 teaspoon ground coriander
1/4 teaspoon salt (or to taste)

Preparation Steps

Combine all ingredients and shape into a round. Serve with bread or crackers.

Yield

  Makes 1 1/4 cup.

Redaction Notes

Parsley was substituted for rue due to the fact that rue may cause adverse effects. 

If possible, make the Moretum at least 24 hours in advance, to allow the flavors to blend. To mold into a round (or any other shape), line the mold with plastic wrap, then press the cheese into it, cover with more wrap, and chill.  It will last at least two weeks in the refrigerator.

References

  • Giacosa, Ilaria Gozzini (Herklotz, Anna, translator).  A Taste of Ancient Rome.  The University of Chicago Press, Chicago and London, 1992.  ISBN 0-226-29032-8.

Date Of Redaction

December, 2001.


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