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
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.