[Sca-cooks] help with cheese
Huette von Ahrens
ahrenshav at yahoo.com
Thu Jul 20 16:33:46 PDT 2006
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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