An excellent sharp side-dish for red meats, casseroles, fish, pasta, chips etc. By altering the amount of onions & vinegar you can make it more or less sharp. I like it sharp & saltyish. Good with Beef Carbonade & Potatoes and the like.
I just asked for help to make curd cheese & noticed several others were asking the same thing. I found it on a search & would like to add it for others who like me have problems finding it in stores
