This is another of the first cheeses I made, a washed-curd Edam/Gouda type. From before I had cultures, and inexplicably (one cocktail too many?) added yogurt (thermophilic) instead of buttermilk (mesophilic).

After six months, it was with much trepidation that I cut into it.

The paste in much softer than it should be, and filled with holes (if anything, they should be round).

But, you ask, how did it taste?

Surprisingly good, with a nicely balanced lactic flavour, more like a young Cheddar than an Edam/Gouda (probably due to the thermo), and some butteriness. This is nothing like an Edam, but is pretty delicious.

Sometimes your screw-ups work out 🙂

-R