On Thu, 15 Sep 2016 01:10:01 -0500, Sqwertz >
wrote:

> On Wed, 14 Sep 2016 23:49:48 -0600, Janet B wrote:
>
> > On Wed, 14 Sep 2016 23:21:38 -0400, Brooklyn1
> > > wrote:
> >
> >>I don't think many keep ricotta as a staple, doesn't have a long shelf
> >>life. When I want to repare a dish that needs ricotta I buy Pollyo,
> >>always good... with ricotta most of the flavor is from other
> >>ingredients, from added herbs and spices, same as mozzerella... sa ve
> >>for pizza few would have ever heard of mozz.
> >
> > that is not a brand that is available here.
>
> No matter - Kraft is shutting down the Polly-O factory in New York and
> will probably ditch the brand as well. It's mostly an East coast
> brand originally based in Brooklyn. If they do keep the brand name it
> will just be the Kraft/Frigo/Breakstone equivalent with a Polly-O
> brand name on it. No longer made in New Yawk.
>
Polly-O is a West Coast brand too. Widely available. Frankly, it
won't matter what they put inside the container after the factory
closes, they're all virtually the same.


--
I love cooking with wine.
Sometimes I even put it in the food.