[Sca-cooks] help with cheese

[Huette von Ahrens]

I have that book too.  

Although, I have heard people say farmer cheese is curd cheese, it really doesn't
have the right texture for curd cheese, IMHO.  I prefer hoop cheese.  I know that
this is the third message I have mentioned this in, but the stuff is great, has
a nice curdy texture and tastes good.  You can find it in a good deli or at 
Whole Foods Market.

Huette

--- Devra at aol.com wrote:

> I have a nice book called 'Book of Old Tarts' which has redacted recipes  
> from historical recipes. A bit more authentic than 'Fabulous Feasts', I'd guess.  
> Anyway, I'd like to try some of them, but have no idea what to use...
>     What is curd cheese? 
>     Cheshire, Glouchester, or Lancashire?
>     The final one they ask for is Boursin, which I  think I can get in the 
> store.
>  
>     Thanks.
>         Devra, who's done 3 tarts  from this book so far
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Remember that while money talks, chocolate sings.

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