Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 Our legal DCCC in Ontario, Western Creamery brand makes their DCCC with several choices of fat percentage. There is .01%, 4% ( called Bakers Cheese but it is still DCCC ) and finally rich 10%. I was trying out cheesecake recipes for the cooking class and made separate batches one with .01% and the other with 4%. I didn't like the leaner product but Jodi of J.Gourmet always suggests using .01%. Any opinions here? I would prefer using a DCCC with more fat for my cheesecake if it's legal. Carol F. Toronto, celiac, SCD 6 years Quote Link to comment Share on other sites More sharing options...
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