[Sca-cooks] A Question about farmer's cheese

[Pixel, Goddess and Queen]

Okay. When I was growing up, and until I graduated college and officially 
moved out of the house (circa 1992), in your average neighborhood market 
in Chicago the stuff called "farmer's cheese" was the brick variety and 
the items variously called "hoop cheese" and "pot cheese" by cookbook 
writers who lived in California were completely unknown.

Whole Foods is not an average neighborhood market, it is a specialty 
market. It also did not exist in Chicago in 1992. :-)

Margaret FitzWilliam

On Wed, 23 Dec 2009, Huette von Ahrens wrote:

>
> What do you mean there is no such thing as hoop cheese?  I use it 
> annually in a recipe for something we eat every New Years Day that my 
> grandmother always used to make.  I have several packages of hoop cheese 
> in my freezer, labeled "Hoop Cheese" by Whole Foods Market, where I 
> purchased them.
>
> Huette
>
>
> --- On Wed, 12/23/09, Pixel, Goddess and Queen <pixel at hundred-acre-wood.com> wrote:
>
>> From: Pixel, Goddess and Queen <pixel at hundred-acre-wood.com>
>> Subject: Re: [Sca-cooks] A Question about farmer's cheese
>> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
>> Date: Wednesday, December 23, 2009, 9:11 AM
>>
>> It's a regional thing.
>>
>> In MN, WI, and Chicago, "farmer's cheese" is the solid
>> white mild stuff and there is really no such thing as pot
>> cheese or hoop cheese. Confused the hell out of me when I
>> would read recipes in cookbooks calling for a farmer's
>> cheese that was obviously *not* referring to the firmer
>> stuff.
>>
>> Margaret FitzWilliam
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>
>
>
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