Whole milk last season was in the experiments (recipes, leaven, and so on), in winter tasting of their labors. It turned out that the last four cheese Gauda turned out, as should the flexibility, but little salt and last cheeses made from raw milk. I already account was how much cheese was sour, was crumbling and bitter too, was but hope for a good result does not give to give up. Decided to do only from pasteurized, even high-quality raw milk can give an unusual taste. Some friends very tasty, but not for me. But we are nowhere in the sale of cheese made from raw milk, and don't even know what should be the taste.
Baby Gouda, maturation in vacuum pack, 3 months, the most recent of 7 liters.