Wisconsin? Well of course! ;-)

Tim

--
Deep Fryer: A very philosophical monk.
Website @ http://webpages.charter.net/dawill/tmoranwms

"John Larkin" wrote in message
...
We've been experimenting with this. It's sort of between creme frais
and American cream cheese in texture, and tastes just a bit cheesier
than either. It's delicious on wheat thins or that crispy flatbread
stuff that's so trendy lately. Other ideas that seem to work:

A healthy dollop on a bowl of hot polenta

Sweetened, with raspberries or blueberries

Stirred into hot pasta, with grated parmesan.

John