Interesting ideas, all, and thanks for the inspiration. There are lots of Asian markets around here; I’ll check it out for the next batch. I’m also intrigued by the carrot idea, but I imagine I would somehow end up introducing bad bacteria in the process. I was worried enough adding the chives and onion- don’t they want to break down and get slimy/moldy inside my special precious cheese?! Well, I put that aside and I made the cotswold yesterday, knowing that if millions of cheeses have been made this way and the recipe says so, I can do it too…
-Bobbie