[Sca-cooks] Suggestions for soft cheese?

[Donna Green]

I have recently done an experiment with using tincture of stinging nettles as a coagulant (instead of rennet) for making cheese. The cheese came out fine, but it is very soft (cream cheese to sour cream consistancy) so for the most part I plan to cook with it. I checked the florgligium (which I can never spell right) for cheese cake recipes and will be trying a couple of those. I'm also thinking of lasagne and sour cream coffee cake, also adding chopped green garlic to make a spread for bread or veggies. But, I thought I'd see if any of you had other suggestions, both period and non, for using us this rather large quantity of soft cheese. It is creamy and has a slight tang. 
 
Juana Isabella
West