I was so excited yesterday to find this cheese for sale at Citarella's in Easthampton. I had read of it on Chowhound many times and wanted to try, but figured the only way was was mail order. I figured with shipping the price would be astromonical so I hesitated. Well, $16.99 didn't seem bad so I grabbed some.
I've read that it gets creamier as it ages, but at this point it has the texture of feta. I was expecting runny. Of course I want to do something with it this weekend, so will it "improve" in the next few days so I can serve it on my cheese board, or should I consider putting it in my stuffed shells for a festive touch? Would leaving it at room temp til then speed things up?