Made some cheese a couple days ago and what it will turn into will be a total surprise.
been distracted and all the milk was over a week past due, the Cream was curdled but still smelled good. I was given a L of raw goats milk so I put the whole batch together. The start temp was high (95F) didn’t wait for it to cool down before adding meso starter because i didn’t want the curdled cream to overtake the rest of the milk. Basically this is probably similar to people using butter milk as a Starter. So it will be interesting what this turns into. Right now its salted and drying.

Neil, have you cracked into this one yet?  It would be interesting to read your comments on this.

no, but thinking about it so i will this weekend, maybe tonight

I bet it will be great…goat and cow are a nice mix.

Cracked it. has a tangy taste, kind of a Parma type I thingk. Very dry and mild.

Looks like it might be good melted on a meatball sub…hummmm I am getting hungry LOL.

havent tried it as a melt, maybe tonight il make a pizza

Neil, why u waxed the cheese? if u r going to cut it in days??

is this cheese meant to be very dry and crumbly ?

Days ??? its 7 moths old. No it was not but as I mentioned at the beginning I had waited too long and the milk was ripe and I used it to see what happens.

Let us know how the Pizza came out with it.

didnt melt but tasted real good

Um excuse me but is there anything that you DON’T make? Or are you just a true foodie? That’s one nice looking pizza!

Now back to the cheese. My first cheese was—surprise—a gouda and it didn’t melt either. Why does a cheese not melt? Loss of butterfat?

LOL, yes I make allot of things from scratch, just tastes allot better and dont have all the crap thats in commercial food.
Dont know why it does not melt, been trying to find that out myself.

when cheese does not melt, it means it has very low pH , example (Feta cheese)

the cheese is meltable if its final pH 5.0-5-3 which should fall in this range both Gouda , cheddar ... etc

your Gouda , and this cheese (Neil’s) it is far bellow that range which make it crumbly and dry like Feta and did not melt.

As i can see, most of our friends here, have serious acid problem in almost of their cheeses… use pH meter and reduce the time before rennet and reduce the culture quantity.

Wow Neil, that pizza sure looks good.  You take really good photos of your stuff.  Excellent.  Good job.

LOL, thanks!

Chemisty is a big issue with us since we dont have the scientific equipment. Might be better to add the rennet earlier and let it develop as the culture matures in the milk.