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Encheeseclopedia is a book the player can find while exploring Sir Gula's House on Lanilor Lane in Aleroth during the events of Divinity II: Flames of Vengeance. As the title suggests, it details the various cheeses produced throughout Rivellon.

ContentEdit

Encheeseclopedia

Gorgombert is a veined blue cheese made from the unskimmed milk of the white, giant rabbits of Ferol. Legend has it that its name is derived from its inventors: a demon known as Gor-Gor and his accomplice, a farmer called Bert. In the legend, Bert summons Gor-gor to take care of a marital dispute. However, the demon refuses to act, and demands of Bert to prepare for him a cheese that has to be made from giant rabbit-milk. The legend is still enacted to this very day, and often ends in actors actually summoning Gor-Gor. (A predicament many plays seem to find themselves in these days, when the performance involves demon summoning.) Recent scholars, however, have excavated the remains of a long-forgotten settlement named Gorgombury, and tend to believe both the cheese and its name originated there.

Camenzola is a firm, crumbly cheese made from black and white cows that originate from Ferol. Folklore and more importantly law, prescribes that no other cows or types of milk may be used (on penalty of death by hanging). Many cheesemakers, however, are known to produce Camenzola out of anything (including hot cocoa), for obvious reasons of convenience. Also, the recent technological advancements in the industrialisation of the cheesemaking process, and the involvement of high-risk investments and learned engineers, have put a strain on traditionalists and law-givers. Born from the Camenzola community, new generations of craftspeople have organised themselves politically in the struggle for, quote, "changing outdated and unrealistic law texts and treaties, and the public's naive expectations of quality," unquote.

Abonsiago is a cheese produced by elven priests. Of its name not much is known, and it cannot even be traced by practicing elven etymology. Typically, it is a hard raw-milk cheese primarily used in salads, soup and sauces. However, it is known to take different forms, smells and flavours, according to its ageing and even its ingredients. The only requirement for an Abonsiago is that it was made by one or more elven priests. Recent events have obviously made this cheese the rarest of items. The roles of this encheeseclopedia do not include heralding the return of the elves, or voicing its suspicion of elves-in-hiding, so let's leave the curiosity rating of Abonsiage to the real scholars - though I doubt the researchers at the School of Contemporary History will devote any time to trivialities such as cheese.

– Encheeseclopedia, Divinity II: Flames of Vengeance

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