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6
ServingsEasy
Published 1989
This is not the same as cottage cheese. If you prefer making the cheese with pasteurized milk, refer to the recipe given by Marion Cunningham in her delightful Breakfast Book. The recipe that follows is successful only if you use unpasteurized milk; no fresh cheese is ever made with pasteurized milk on a Savoie farm, so whatever cheese you would prepare with pasteurized milk would never correspond either in taste or texture to the real thing. If you have a source of unpasteurized mil