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This is a fairly easy-to-make hard cheese that lends itself well to a wide variety of flavoring options or can be made plain for a simple table cheese. It’s a nice cheese to experiment with flavors on because it’s fairly mild and is ready to eat quickly, so you can assess your results without a lot of waiting time. It is also forgiving of the aging temperature. While it does best in an aging refrigerator set at 50-55 degrees, because the aging time is so short, a regular refrigerator will do.