This one is progressing quite a bit differently from my other makes. All the others had a much less firm feel to them then this one. I think the extra yogurt boosted the acidity, or got something going more vigorously, as this one was sticky to the cloth as well. I think this will end up either being dry and crumbly, as in over acidified, or it could be that I've just now hit the right level of culture etc, and it will be the best one yet! I've got lots of cheeses to go through at the moment, as I still have quite a bit of my caerphilly, and when that's about done I'll have my first tomme to try out. There's also a couple semi-lactics that are just looking fantastic, though the pc coverage is very incomplete (sides are good, the two faces just have patches in the middles) so they're developing slowly. Which is good for the cheese, but hard on the cheesemaker. I also still have 1/2 a wheel of staffordshire in the vac bag, but I think I'm going to stretch that one anyway, and the full wheel of staffordshire with the natural rind (the hazel nut one) is around 3 months now too. But again, I think I'll stretch that out a few more months.
My cave is absolutely chocker full at the moment. I was thinking I might make a wensleydale this weekend, but I'm not sure where I could put it? (Be Good everyone).