We ate the cheese I made. In the end it aged for about 4 weeks. This is the result.
It was actually quite good. I won't state that it was the best cheese I've ever tasted, but it wasn't terrible either. In all honesty, it had a bit of a bitter after taste, which is a shame. I've read that this could either be from the microbial rennet or from using buttermilk starter instead of mesophilic starter culture.
But with some crackers it made a nice cheese. It shaves well and was solid and officially cheese-like in texture. So, for a first attempt at a hard cheese I reckon it to be a success.
Next time I want to go for a bigger cheese with better flavor, and maybe try waxing it so that it can age for longer.
It was actually quite good. I won't state that it was the best cheese I've ever tasted, but it wasn't terrible either. In all honesty, it had a bit of a bitter after taste, which is a shame. I've read that this could either be from the microbial rennet or from using buttermilk starter instead of mesophilic starter culture.
But with some crackers it made a nice cheese. It shaves well and was solid and officially cheese-like in texture. So, for a first attempt at a hard cheese I reckon it to be a success.
Next time I want to go for a bigger cheese with better flavor, and maybe try waxing it so that it can age for longer.
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