Made on December 7 from raw Holstein milk, these lactic coagulated cheeses are from the time I used to over salt this type. I aged them in my cave for two and a halve months, which was probably too long. The salt is overbearing and it is hard to distinguish the different flavors.
Still, certainly not a disaster, the paste and texture is wonderful, as is the rind. Certainly worth a repetition going easy on the salt.
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