Teresa,

Glad you've heard from him. Hope you let him know we're happy to hear he's doing well. Is he enjoying Wisconsin? Different from MI?

Donna

PS: What do you do with cheese curds??

Teresa,
Glad to hear Curtis is alive and well. I haven't talked to him in a while and was just thinking I needed to call him when you posted this. Do you know if he is he settled in now or still going back and forth?
Art

He did not say but he must be going back and forth. He has not sold the house in Michigan yet.

Donna (PIM),

What do you do with cheese curds???? You EAT them! I know it sounds gross. Have you ever eaten "string cheese"?
Cheese curds are not gooshy like cottage cheese, but more rubbery and like a chewy, salty string cheese that is sold in lumps. It is actually great tasting, especially if you get them fresh. You know how soft American cheese is? Kind of a cross between American and cheddar in taste and consistency. Now that is the yellow cheese curds. White cheese curds taste more like mozzarella.

I've never used them within a recipe - you just eat them right out of the bag! They never last long anyway.

Hope I've answered your question - hope some other "cheese heads" weigh in with their own description of cheese curds.

Char

Teresa,

back to the original thread....how can we talk Curtis into posting again??

Char