----- Original Message ----- 
From: "Rachel Myr" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Saturday, February 09, 2008 4:45 PM
Subject: [LACTNET] Soft curd cheese compresses


> Marianne, is this what they call kesam in Norway and kvark in Sweden?

**Probably, because we call it 'kwark', so almost the same.

> I think it is a non-ripened, rennet-free cheese made by hanging yogurt in
> cheesecloth to drain water out of it.  Don't know what it is called in
> German but it is apparently in widespread use in Germany.  A colleague 
> from
> Germany was very surprised to learn on moving here that we in Norway don't
> have large buckets of the stuff to slather all over engorged mothers
> postpartum.

**Hahaha, now you make *me* laugh, after I made Kristen laugh. ;-)
You see, talking clears up a lot and the Dutch are not the only country 
using cheese as a remedy! :o)
By the way, 'kwark' is also very nice in cakes, 'cheese cake', as the 
English language says, although that sounds really funny to me: a cake made 
from (Gouda, my perception of) cheese is not something I would like to 
combine with a nice cup of tea. And kwark is also available in many 
varieties and tastes for dessert (strawberry, banana, lemon... lovely).

She tried to explain the mechanism of action for me, which was
> partly by chilling and partly by drawing out the swelling.  It was not
> applied to the nipple or areola, only the breasts themselves, and it was
> washed off before feeding baby.  This colleague did not know of any 
> research
> on the method but is very convinced that it is more effective than any 
> other
> method for dealing with postpartum engorgement.

**Yes, this is what I've been told about it. Still, I find it hard to 
explain that it works, because it doesn't seem logic that the cheese would 
actually do something *in* the breast to resolve the problem.
I'll have another look into it and let you know what I find out about it.

> Rachel Myr
> Kristiansand, Norway, where she is disturbed to have had to look up the
> Norwegian word for rennet in her Norwegian-English dictionary because she
> could not remember what it was called in English

**Hmmm... I don't know what rennet is (look it up...): 'stremsel' in Dutch, 
but although born and raised her, the cheese-making process is something I 
could not explain clearly to a foreigner...

Have a nice weekend,

Marianne Vanderveen, Netherlands
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