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Re: Good fatfee cheese ?

Pat Meadows wrote:
> I don't think any such thing as a 'good fatfree cheese'
> exists.  I've never found one.
> I now use a 50% reduced fat cheese (Cabot) and use it very
> sparingly.

I agree with you Pat.  The non-dairy cheeses leave a lot to be desired
so far, but I do substitute those, or mix with reduced fat.  For
ricotta/cottege cheese types I do the non-fat yogurt drained through the
seive/cheesecloth over night.  That I like.