My second batch of Almond Cheese is fabulous. It’s just the right amount of cheesy, fluffy, and tangy…and I was tempted to try and age it longer to create sliceable cheese rather than spreadable, but I tasted it and it was so good I figured I should just go with it the way it was.
More of the liquid had drained out compared to last time, and it was definitely warmer in here too as the cheese fermented on the counter. Don’t get grossed out by the idea of it being fermented—you know what aged dairy cheese is, right?
Here’s what I did with it for dinner last night:
Joe is out of town, so I was sitting here eating my awesome salad by myself, and wishing I had someone to tell how wonderful it was. That cheese is awesome, and I can’t wait to make it into a wrap or something else later today!
Do you have hesitations about nut-based cheeses? What are they? If you stop by, I’ll give you a sample!