Today I tasted the mystery cheese, named Alberta. I named it Alberta because when I was a teenager I worked at Wendy's and we had a black guy that ran the grill. He called all of the white girls Alberta, because he said we all looked alike.
I thought it was hilarious and I still do.
So Alberta to me is a generic name for anything.
So the cheese was way to wet in the vacuum seal bag, which means I bagged it too early. I should have let it dry out more. It smelled terrible because of the moisture in the bag. It did not taste like it smelled though. It was creamy because of the additional cream that I added, soft, smooth, and had a very nice knit. The flavor was earthy, like dirt. It is way far away from being ready. The cheese that I had decided to imitate ages for 18 months, and this has been 4 months on mine.
The texture is almost exactly what I was hoping for, and this will also change with aging. I put it in a plastic box on some cheese boards and set it back in the cave with the lid propped on it so that it can air out for a few days.
I am still hopeful that it will come out great.