Alright, here we go:
This cheese doesn’t really have a crust. It is the same cheese all through, at least the fresh version of the cheese. As the cheese matures, I would expect a yellow crust to start forming, intensifying the flavor. The cheese looks more or less as it should.
I made the cheese on a Sunday, on Monday the cheese was still too soft and Tuesday morning the top of the cheese was alright, but the bottom still a bit on the soft side. Even over a week after I made the cheese, the bottom is still soft and the cheese is crumbly in a way that is not what this type of cheese should be doing.
The cheese is slightly on the salty side. Even with almost 2 weeks since I made it, the milky flavor has not gone away. On a positive note, it does not taste bitter as when I made is with vegetarian rennet (and I used a lot more than I would have).
Based on everything that has happened in the experiment, I think the end result was impressive. This is the first time I made this recipe and still trying to understand the cheese in its works. Also worth mentioning that I did not have my equipment to properly make the cheese. Having said that, here are areas of note (improvement and/or general comments):
- Had to use twice as much rennet as the recipe requested. This is due to the timing not really matching what the recipe suggested. This is a recurring theme and probably because of the temperature difference between Brazil and Melbourne (and did not have the vat to ensure steady temperature);
- I used regular rennet this time. There is no taste, so far, of bitterness on the cheese. If this changes, I will update this post;
- The curds crumbled really small due to cutting them prior to them being ready. This caused an enormous amount of extra work to strain them with the muslin.
- In my observation, this cheese might have needed a press on it. Unlike the other cheeses I have made, the base for this one was still very wet after a few days in the fridge. My recollection of cheese making is that it would have dried up faster by now.