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Fat Content in Dry Curd Cottage Cheese

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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

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