All the cheeses had a good firm texture and cut well, unfortunately the plain cheese (Golden Udder) had a slightly sour taste. I'm not really sure what could have caused this, maybe the temperature was slightly too high, I will look into it and post back. This sourness was not noticeable in the other cheeses, we will make up a new batch of starter culture and maybe try the next batch at a lower temperature.
The Tasters choice Award goes to Golden Garlic Udder
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3 comments:
Hopefully no one is going to be casued any illness by our first cheeses!
I'm happy to report I have so far suffered no ill effects, I'll keep you posted though!
really impressed
looks great
two questions...
1. where did you get the starter and the rennet?
2. looks as if you're eating it very young... will you be trying to mature any of your cheese?
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