Made on March 6 from raw Holstein milk, with Choozit MM100 and Aroma B as cultures. I sprayed thge batch after two days with a mixture of water and Geotricum candidum 17 and Brevibecterium linens and aged them in the cave.
The cheeses turned out wonderful. The paste is firm inside, becoming creamy towards the edge. It's a fresh tasting cheese, almost sweet with hints of mushrooms and a clean barnyard.