Making a raw cow's milk gouda, using a messo blend. no thermo in sight.
(1 will be with dried tomatos, one with basil-pesto and the big one - just gouda...)
Say I start my make at 38c instead of 31c , compensate for quick coagulation time with a bit less rennet (12 min. curd set time)
Other then quicker acidification (which means I might have to change the make a little bit to reach right moisture levels)
How will this effect the curds\cheese?