I made this using the vinegar instead of the lemon juice. It was fantastic. After it drained for a day or so I added some garlic and onion powder and a tad bit of parsley to it, oh and a little bit of salt. It is delicious on crusty french bread. I tried some yesterday with a couple of mandarin oranges cut into it. The difference in the two textures was wonderful. I think I will try this again and add different spices this time. The variety of tastes you can give this cheese is endless.
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