At 6 weeks, I've got some good softening. I'm starting to get a hint of ammonia when I put them right to my nose. The softening is not entirely uniform, as you can see. The flavor is okay--it has very faint, promising flavors of dirt and mushrooms, all hiding behind a bitter, though not inedible or overpowering, taste. The rind is dry and chewy, like the cam I got from walmart...
I'd like to remove the bitter flavor, bring out the mushroom flavor, and get a nicer rind--and not have such a long ripening time. These are my guesses at how to do these things. Any input would be appreciated.
First, for all things involved, use better quality milk. Got it.
For the bitter flavor, perhaps reduce the rennet. I used about 1/8 tsp double strength rennet in 2 gallons of milk. Also, use a non-homogenized milk...
To Bring out mushroom and dirt flavors, let the geo grow a little more. Because of my first failure, I wonder if I over-compensated against the geo--more salt than needed, moved to the cooler fridge too soon.
To get a better rind. I was very timid about patting down and rubbing. Perhaps I can be a little more assertive in this area.