Not sure if this is where I should post this, but am sure it will get moved to where it belongs - TIA!
A co-worker today was asking me if I had ever heard of "Dego cheese". Her Italian-Cajun stepfather used to make it when she was a little girl - younger than ten, I guess. He has since passed away and she doesn't have a source for the recipe, but she would like to make it again. Here is what she remembers:
They used 3 gallons of milk and a Junket rennet tablet. She said they "boiled the milk" then added the rennet. She remembers draining the cheese in cloth, then making it into a disk and coating it with salt.
Any input or suggestions on what variety of cheese this might be would be appreciated, as she woluld like to recreate it.
Thank you!