This is a followup to my post about my Ste.-Maure cheesemaking experience, https://tiabr.com/ste-maure-cow-vs-goat/

So now it is about a month later, almost two months since I made the cow, a week less since I made the goat. The cow (left) has been in the fridge, wrapped, because t’other one basically fell out of its rind. The goat has just been in usual conditions.

The cow was really good. I was surprised at its depth of flavor, since I generally find lactic cheeses (at least the ones I’ve made 🙂 ) pretty sour and one-note, but this was good, and the rind actually made it better. Maybe all this cheese-making has given me a taste for mold.

Here’s the goat:

This was somewhat better than before, less chalky, but still not very “goat-y,” as in the tang I expect from a goat cheese, and the rind was extremely bitter. I’ll try it again in another month.

-R