[Sca-cooks] Re: question on cheeses/cheese dishes

[Jeff Gedney]

>There are a number of other high fat soft runny cheeses (i am 
>forgetting their names, but i'm sure other folks on the list will 
>supply them - i think one yummy one is Explorateur, but i could be 
>mis-remembering), however i would imagine you'd be allergic to them 
>too.


I had good luck using Fontina and fresh Mozzerella. 

I dont recall that the original required brie, or any specifically "runny" cheese, I* believe the recipe I used specifys "Gode freshe chese" and as I rather dont like brie, I used some soft new cheeses I do like.

Brandu

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