eric_n-b

Does it have to be the extract? Usually, I just add a few bitter almonds to the sweet when making amaretti or other things, and this works well. I've found bitter almonds at many Chinese groceries.

I'm interested to hear what you think, negative or not. I've had only a limited number of Québec cheeses; some were good and (frankly) some were plain awful. I can't speak to day-to-day consistency.