SC - cheese revisited

[Anne-Marie Rousseau]

Avelina asks:
>What do you suggest to use for a 'fresh' cheese?  I was reading Platina and
>a recipe call for 'fresh cheese'.  I have used drained cottage
>cheese/farmers cheese for 'absolutely fresh cheese'.
>

This seems perfectly logical to me...doesnt Platina also specify "old
cheese", ie Parmasean type?

- --Anne-Marie

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