Not really sure what to call this one since I did not put any lipase in it! The recipe was from the Caldwell book, made January 6, 2015, using raw Jersey milk, and Kazu as the starter. The make was fairly straight forward, and the rind was natural.
I am very happy with the result. The cheese is pretty, with some mechanical holes, and nice color. The paste is smooth, a bit creamy, cracking a bit on trying to bend it. The flavor is great! Not sure what other adjectives to apply, but I really like it!