Cheese Making through the Ages

I love cheese.  So when I came across a reference to cheese during my research into Robert the Mason, I kept it in my mind’s “of interest” tray to come back to later.

In the 12th century, Geoffrey de Gorham, who was abbot of St Albans from 1119 to 1146, assigned to the monastery’s kitchen all of the cheeses from the Abbey’s demesnes of (St Paul’s) Walden, Abbot’s Langley and Sandridge (all in Hertfordshire). [1] It seems likely, as cheese was specifically mentioned in the Gesta abbatum, it had a high priority for the diet of the monks.