this has been very nice, we gave some as Christmas presents along with some Stilton, Caerphilly and Swiss.
everyone said they enjoyed it all, one of their favorites was the Feta.
some were not fans of blue and some not fans of Swiss yet all of them are now fans of feta.
myself at Christmas time my thought was it was a little plain,yet the lipase had started to come on, now at two months it is the best Feta I have ever tasted, not to salty, very creamy, some what crumbly, but not too,
wonderful on salads (we have a Greek shrimp dinner salad we like to make for the holiday's) or on a cheese plate, the wife wants to cook it into something, just hasn't done that yet.
the only tweak I have is add more of the calf lipase to this three gallon make or get one of the stronger types for it.
and yes I would do this make again but I will use whole pasteurized milk instead of H/P.