SC - german/prussian recipe, help needed

[Philip & Susan Troy]

"Mike C. Baker" wrote:
> 
> Huette, I for one would certainly consider starting with
> cottage cheese as a modern near-equivalent -- preferably
> large-curd, of course.

This being a German dish, I suspect cottage cheese or "pot" cheese might
be appropriate. Can anyone tell me what "hoop" cheese is? Is it a
reference to the manner in which it is drained, in something like a flan
ring? Or am I being logical again?
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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