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Leaf through any cookbook and you will be convinced that baker’s cheese is crucial for gourmet dining. I have heard it said that a cheesecake made with anything other than baker's cheese is just simply not worth the calories. With its soft, spongy consistency, baker’s cheese fills the gap between rennet cheeses (such as mozzarella and cheddar) and acid set cheeses (such as cottage cheese and cream cheese). As its name implies, it is often the baker’s cheese of choice for creating real cheese fillings for pies and cakes. Although fundamentally an acid set cheese, because baker’s cheese is made with a touch of rennet, it has the proper degree of firmness that gives cheese cake its proper texture. Baker’s cheese lies on the crossroads between acid cheese and rennet cheese, and as we will see, exactly how it is classified will have important ramifications on its kosher status. http://www.oukosher.org/index.php/common/article/bakers_cheese_on_the_crossroads_between_acid_cheese_and_rennet_cheese1/