SC - Re: german/prussian recipe, help needed

[Valoise Armstrong]

You wrote:   Huette von Ahrens <ahrenshav at yahoo.com>
Subject: Re: SC - german/prussian recipe, help needed

Hoop cheese is a form of dry cottage cheese.  I have
no idea why it is called that.  I am at work with no
access to my Larrouse Gastronomique.  I buy hoop
cheese from a delicatessen or a really good supermarket
cheese section.  My mother also calls it "farmers
cottage cheese", but she originally was from Buffalo,
NY, so that might be a regional name.

Lady Clare Hele Writes:
     When I lived in MI I also used to by 'Farmers Cheese' or 'Basket Cheese.'
It was a semi-soft white cheese with a very mild flavor.  The interesting bit
about it was you could tell it was made in a basket!  The outside of the cheese
had markings like you would see from curds drained and pressed in a basket.  It
was one of my favorites.  Unfortunately I couldn't find it in the markets in IN
or NC (yet...)  To subsitute I drain and conpress cottage cheese to make a
semi-soft white 'cheese' spread.  It's not quite the same but I just keep
looking for 'Basket Cheese'  Interestingly I've also drained yogurt and made a
nice semi-soft cheese too.
     Later,
     CH
- --
Lady Clare Hele, Barony of Windmaster's Hill, Kingdom of Atlantia
MKA - Jennifer Rushman


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