Second of my Christmas cheeses, first time I've made this and was a bit concerned about getting it right. Once again I used the recipe from the New England Cheesemaking site followed it to the letter and had no problems (apart from the complaints from my wife "what is that god awful smell"). This cheese also needs to be left for bit longer to soften through to the centre but it looks smells!! and more importantly tastes like Port du Salut so I'm well pleased.
Update: Left the cheese for another couple weeks and now is soft and slightly runny, smell has mellowed since it's been out of the vacuum bag. Tastes like Port Salut that I buy in fact I think this has more flavour and at around $15NZ for 960gms a darn sight cheaper!
