I followed the recipe in Ms. Karlin’s book (not that I am in any way blaming her), and things went okay. I overcooked the curds, and had to press them @ 10 lbs. overnight, whereas the recipe doesn’t call for any pressing.

Clue #1: It didn’t look right. That didn’t especially bother me — some of my cheeses don’t look like they do in the photos, but turn out fine.

Clue #2: It STANK. I hadn’t noticed this when it was in my “cheese vault,” but it definitely did not smell good.

Clue #3: When I went to brush it, a piece broke off, and inside was what?

Cut it open:

Not sure what that is. Possibly cheese mites? I have quite a heavy infestation of them.

Needless to say, I didn’t taste it . . . straight into the trash bin.

They can’t all be winners!

-R