Dry Curd Cottage Cheese

[Guest guest]

This is from 1996 and some things re sources may have changed:

You should try to find a source of dry curd cottage cheese. This type

of cheese is known by different names throughout the world. In some

regions it is called " farmer's cheese " while in other areas, it it is

called " baker's cheese. " No matter what it is called, it shares certain

characteristics:

1) It is a white dry curd which has not had additional fluid added to

it;

2) Since it has been separated from the lactose-rich whey and has been

treated with a bacterial culture which eliminates residual lactose, its

lactose content is negligible (about 1%). IN some areas it is packed in

plastic bags while in other places it is packed in containers

containing about one cup. [in Vancouver it is found in larger plastic

tubs like yogurt in the grocery store's dairy case]. Sometimes it can

be purchased in larger containers which can be divided into suitable

serving sizes and frozen to be taken out of the freezer as it is

needed.

One of the Canadian producers of this product, Western Creamery (just

purchased in 2006 by Liberty) , not only distributes throughout parts

of Canada, but also ships to parts of the USA. Western Dairy

manufactures one of their products without the coagulating enzyme,

rennin, which makes it suitable for the Muslim and Orthodox Jewish

communities.

To help you obtain this product, local dairies and bakeries should be

contacted to see if it can be purchased locally.

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years