[Sca-cooks] Help with cheese

[Jadwiga Zajaczkowa / Jenne Heise]

> I'm not trying to say that it's wrong to use, my
> opinion is use what you can find if you have to, but
> just realize that what is labeled mundanely as
> "farmers cheese" or "pot cheese" may not be of the
> right consistency or texture as that being called for
> in the period recipe.

I haven't come across any period recipes that called for 'pot cheese' or 
'farmer cheese' by name. I tend to use farmer cheese when a rich, soft, 
well-tasting cheese is called for, but you could just as well use 
fontina (which probably isn't period either, or if the name is, it's 
probably a different cheese).

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"History doesn't always repeat itself. Sometimes it screams
'Why don't you ever listen to me?' and lets fly with a club."