To: Bitwhacker; JRandomFreeper
Spare me, I have lotz more important things to do than give classes on Parmesean, Mozzarella, Fontina, Asiago; Provelone; Marscape; Riccotta, et al; Italian cheeses.
252 posted on
06/26/2002 5:34:22 PM PDT by
Neets
To: OneidaM
Cheese curds. Don't forget cheese curds.
To: OneidaM
I make fresh Ricotta after I make hard cheeses. It's pretty good.
/john
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