 On occasion it was used in upper-class kitchens in stews, but it was difficult to keep fresh in bulk and almond milk was generally used in its stead.Cheese was far more important as a foodstuff, especially for common people, and it has been suggested that it was, during many periods, the chief supplier of animal protein among the lower classes.Many varieties of cheese eaten today, like Dutch Edam, Northern French Brie and Italian Parmesan, were available and well known in late medieval times.