Thanks!
I have no objections to making something better than that product, but I need something with that texture the kids love. I thought it was high fat, but I was fooled by the "Double Creme". I thought they meant double cream, but "creme" is something else. UF, should have guessed.
I understand that a higher cream content will change the texture of pc ripened cheese, keeping it from getting soft and runny. Any suggestions on proportion of cream to whole milk on this? I"d like to make something better than the storebought, but have to stay in the range of that texture: firm until baked, then quite gooey, not much aroma.
Thanks again!