SC - german/prussian recipe, help needed

[Bonne of Traquair]

>
>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

I thought because it is basically drained, chopped curds.  If you put it 
into a cheese hoop at this point and wait long enough, you'll have a cheese. 
  But that's just an assumption I made years ago and based on the entirety 
of my cheese-making knowledge gleaned from the chapter on same in "Little 
House in the Big Woods"!

Bonne

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