The recipe for the cheese topping from Jean Guth, Gina’s mother, uses a mixture of dry and creamy cottage cheese. Dry cottage cheese is not easy to find, so Gina takes small-curd (minimum 4 per cent milk fat) creamy cottage cheese, rinses off the cream, then squeezes out the moisture in a cloth to obtain dry cheese curds. If cottage cheese is hard to get where you are, there is a recipe for making <
