Average Reviews:
(More customer reviews)I hesitated, concerned that whole wheat matzo would make dry or tough matzo brie. Happily this is not the case, in fact the contrary is true. I let the matzo soak about five-ten minutes longer, and the matzo brie is wonderful with a nutty custardy quality to it. As a cracker, it is crispy and flavorful and robust enough to deal with a bite of lox/cream cheese/capers, curried lamb, or stand-up salsa.
I give it five stars without hesitation. It's good food!
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