The other day I made yogurt cheese and with a 24 hour rest in the fridge, the cheese tasted fine. Four or five days later, the cheese firmed up and "ripened or soured" a bit and tasted really better. What flavor. Now, a week later, I took some of the cheese and spread it on a slice of WASA HEARTY CRISPBREAD along with some chives and freshly ground pepper sprinkled on top. Heaven. I'm there and beyond. What a great flavor for an hor d'oeuvre or appetizer or whatever it's called. Great taste.
Best,
-T
