Cheeses hardly figure in feasts, but for everyday diet they are important. On feast days they often replace meat. Their varieties are legion--white, green, large, small, etc. Some places produce famous cheeses exported all over France, and in Paris one can hear the street venders shrilly chanting:
"Buy my cheese from Champagne, Or my cheese from Brie!"
As for eggs and butter, they are gifts of the kindly saints, to carry men through Lent and fast days. Theologians have said that hens were aquatic creatures, like other birds; that hence good Christians could eat their eggs freely. But butter (by some unaccountable notion) if eaten during times of abstinence, must be freshly churned. It must not be salted, nor used for cooking purposes.
Passing next to beverages, be it said that the St. Aliquis denizens are fairly abstemious folk. All of them sometimes get tipsy, even Adela and Alienor, but only seldom. Conon's servants help him to bed once or twice per year. Down in the villages there are disgraceful guzzlings among the peasants, especially on saints' days. But the beverages are not very alcoholic--one must absorb a great deal to be really upset. The region grows its own wine for ordinary consumption, and a little thereof is shipped to Paris and even to Flanders and England, along with the more famous vintages of Gascony, Saintonge, Macon, Rheims, the Marne, and the Orleanais. The most desirable French wine is that of St. Pourcain, in Auvergne, and the baron has a carefully cherished tun of the same in his cellars. Poems, indeed, exist in praise of this St. Pourcain wine, "which you drink for the good of your health." On occasions of great state, however, imported wines will be produced, mainly because they are unusual and expensive. The St. Aliquis feasters are consequently offered heady Cyprian and Lesbian from the Levant, also Aquilian from Spain, and not a little Rhenish from the German lands, less distant.
In the autumn when the apples and pears are falling, the peasants will make cider and perry, and get outrageously drunk when these beverages grow hard; but outside of Normandy such drink seldom appeals to castle folk. There are also in common use many substitute wines, really infusions of wormwood, hyssop, and rosemary, and taken mostly to clear the system; although "nectar" made of spices, Asiatic aromatics, and honey is really in request.