The Plan of St. Gall a study of the architecture & economy of & life in a paradigmatic Carolingian monastery |
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| V. 17. |
| V.17.1. |
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MILK AND CHEESE:
PRIMARY ITEMS IN THE MONKS' DIET |
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| V.18.1. |
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| VI. 1. |
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 | The Plan of St. Gall |  |
MILK AND CHEESE:
PRIMARY ITEMS IN THE MONKS' DIET
The primary purpose of this herd of dairy cows was to
provide milk and cheese for the table of the monks. Butter
does not seem to have been an important item in the monastic
diet. The records of the monastery of St. Gall list altogether
not more than one pint of butter.[631]
From the same
records we learn that in the territory of St. Gall cheese
came in two sizes: a large round cheese (caseus alpinus) of
the same diameter, more or less, as a Swiss cheese of
today, usually cut into four parts (qui secantur in IV partes),
occasionally into six or eight; and a "hand cheese," which
was cut into two parts only (qui secantur in duas partes).
Cheese was one of the most common articles of tithing
contributed by the outlying farms, especially those in the
mountains which specialized in cattle raising; and the
annual revenue at St. Gall from its possessions in the
territory of Appenzell alone was over 2,000 cheeses.[632]
| The Plan of St. Gall | |