I finally opened my first 1 month aged farmhouse cheddar and it taste great. I was able to notice the build of character, strength in flavor, and how it also begun hardening to an extent. I wonder if by using a portion of 2% it will become harder. I guess will know more as I continue and compare. However, I still taste some after taste bitterness/acid, very light in the cheddar.

My queso fresco continues with the acidic after taste although it has reduced significantly. Ill try less rennet next time and wonder if will need to sterilize or use lactic-acid cleaning agents, I normally do oxi wash. Will see next time.

As for the lemon cheese, it was also a good experience although prefer the one about vinegar as it is tasteless and can mix with anything to create awesome spreads.

Well back on the fabrication plan but now for more long term agings…will have to do quite a few as anxiety builds up with time.

thanks for your postings. Will let know when I have some more logic to my wrongdoings.

regards,
luis

Sounds great so far. Experience and aging will bring allot of changes. Generally its good to give cheese a chance to age, 3 months or so, it makes such a difference and sweetens the cheese.