This was the third cheese I made. I made this cheese mid March and finished it a few weeks ago. I made it after a recipe from David B. Frankhauser's website, a great site to start from: http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese_5_gallons/CHEESE_5gal_00.htm
I used yoghurt as a starter and it turned out very well. I love the natural rind. It was a little dry, the curds were cooked to warm as shown in my notes. Nevertheless, it was definitely tasty and appreciated all around.
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