[Sca-cooks] New Cheese

[jenne at fiedlerfamily.net]

> Anyway, fresh or new cheese is just that, cheese which has been
> freshly made. These tend to have a high moisture content and thus
> will not last as long as aged cheeses. I believe cottage cheese or
> farmers cheese may be the things to use for many recipes that call
> for new cheese.

FYI: farmers cheese in Central PA is _not_ a soft pot cheese... which
tends to confuse everyone. I have to start checking my usual sources for a
place to buy 'pot cheese' which is apparently the PA name for this
substance.

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."