Belgian Days: De Pere's Gina Guth taps family history to teach cooking
When leading a Belgian pie class, Gina doesn't send students to the store to buy pie filling. She teaches how to make cherry filling. Same with apple, rice and raisin custard. Then comes the lesson on making the cottage cheese topping with the added step of squeezing moisture from half the curds that will be combined with wet curds, egg yolks and sugar, and blended smooth. There was a time when dry cottage cheese was widely available. Cottage cheese likely became the topping of choice, Gina said, because farmers made it and had it in abundance. Same for the traditional fillings.
Source: greenbaypressgazette.com