I was surprised at how well this one came out. I didn't add any propionii since I didn't have any and the recipe didn't call for any. I really enjoyed cutting the curds using the swiss style. I'm going to use raw goat milk for the next one (I'll probably end up in 7th level of some alpine hell for doing so) but I know it's really fresh unlike what I can get at the health food grocery store.
Next time I'm going to add a little PLA to get the bacteria going and maybe a pinch of propionii just to see how it affects things. I'm not sure how much, if any the milk has around here.
While it isn't as "in your face" as a really well aged alpine cheese, it is very good in only two months. I had some commercial Beaufort d'alpage a couple of weeks ago which was insanely good but it was aged for at least 8 or 9 months (maybe longer, I'll have to check).
Let's see....fun make, tolerant to variations in the make, ready relatively quickly and it's good.......definitely on the make again soon list.
We also had it on some braised tri tip sandwiches and it was a good melter too. Highly recommended.