It's an interesting sort of cheese. It's definitely firmer than the cheese I've been making, but it's a bit more like feta than cheddar in texture. In terms of taste-- well, it's interesting. You can tell that someday, it will be a cheddar, but it isn't quite there yet. There is a taste, but it's not hugely strong.
So: notes for next time.
- Make sure to press the cheese with the right amount of weight for the right amount of time.
- Make sure that the cheese is fully dry before you wax it.
- More salt? I think it's not quite salty enough for my tastes.
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