Instructions: PREPARATION: Crumble curds into a bowl. Sprinkle with salt. Pour water at 170 degrees to cover. Stir until cheese comes together in a ball. (May do in two batches) Pat cheese into a rectangle on a piece of saran wrap. Place filling along long edge, covering about half the rectangle. Roll like a jelly roll. Wrap tightly with saran wrap and place in ice water to cover.

When firm, refrigerate until ready to serve. Slice into 1/2 inch slices and serve on a bed of greens or on croutons.

Filling: Saute garlic and mushrooms until soft. Ad dry spinach. Cook until spinach is wilted and liquid has evaporated (or drain if there is a lot).

Salt and peeper to taste. Cool before using.

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