Sunday, September 9, 2012

Patience is a Virtue

...when it comes to cheese and mead. I made this goat gouda on April 15, 2012. We finally cut into it last night and wow, it was good! Nice texture, pleasant sharpness, good salt balance.

The only thing wrong with it at all was that the wax developed holes on a couple of edges which allowed some other molds to begin growing on the rind. It was easy to cut off and didn't affect the taste at all, but it doesn't look pretty if I were to sell it.