11. Milk was consumed as a protein source for those who could not afford meat
Medieval kitchens seldom resorted to fresh milk as a cooking ingredient, because of the difficulties in keeping it fresh, and because most of it was consumed by children or converted to cheese. For cooking, almond milk was preferred. For adults, except for the ill who drank it as part of a medicine, milk was consumed as cheese. Milk was readily available and cheese was relatively inexpensive, and it became a major source of protein among the poor. Bread and cheese were often the meal of a poorer working man, washed down with beer or ale. Contrary to popular belief, water was consumed liberally during the medieval period, especially from springs in the rural areas, and wells in the more developed communities.
Cheeses were often locally made, but the widely known cheeses of today were also known in the medieval period, hard and soft. In France brie was produced, in the Low Countries edam was known, and a cheese similar to today’s Stilton was produced in England. As with beer and medicine, many monasteries became cheese producers, as a means of preserving the milk produced by cattle and goats. Soft cheeses produced from the whey of milk also emerged and were eaten widely in the Mediterranean region, including ricotta in the Italian peninsula. Cheese was used in cooking as well, as a flavoring for other foods and in sauces, often served melted over bread, blended with almond milk, beer, or wine.
