Making Yesterdaze Cheese. Ready to Eat the Next Day!

Tracey Johnson, the recipe author, has this to say about Yesterdaze Cheese; "I am often asked which cheese should I start with? What is beginner-friendly and reliable? I started thinking about the farmer's cheeses made in the small crofts of Scotland, out of necessity they had to be low maintenance and ready to eat or trade fast. I have been experimenting with this recipe and here it is. A cheese you do not have to do a lot of babysitting with and can eat on day 2, that tastes like cheese."

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