El Queso Es Muy Sabroso!

Although the cheese I made can mature up to 60 days, it can also be eaten fresh too. Mauricio and I tried a bit last night and it was really good. It's a firm cheese with a consistency not unlike feta. It has a delicate flavor which will become more pronounced over time. We tried it crumbled over fresh, ripe heirloom tomatoes straight from my garden. We sliced Purple Aunt Ginny tomatoes, sprinkled them with a tiny bit of sea salt and a healthy dose of fresh cracked pepper. Over this went fresh julienned basil also from the garden and a healthy drizzle with a nice fruity extra virgin olive oil. Fantastico!