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2009-11-24 basement cheese #2
Again theoretically a hard Swiss style cheese, mesophilic cultures and Propionobacter. Aged 10-12 months? I don't remember when I started these.
This still had the nutty flavor that I like in this series, but it also had some strong funkiness towards the rind. Very dry splintery cheese, which did well fried in a pan -- no melting at all, but a toothsome chewiness, and deliciously browned.
This still had the nutty flavor that I like in this series, but it also had some strong funkiness towards the rind. Very dry splintery cheese, which did well fried in a pan -- no melting at all, but a toothsome chewiness, and deliciously browned.
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| 2009-11-24 basement cheese #2 |