SC - german/prussian recipe, help needed
Jennifer Rushman
rushmaj at basf-corp.com
Fri Sep 3 06:12:07 PDT 1999
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
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list