Just decided to crack open the first cheese I have ever made. It was nerve racking knowing if it was the right time to do it before hand but it looks like I just about got it right - maybe a few days too late.
I made a Gorgonzola using Kefir and David Asher's recipe from his book. Followed his recipe as exactly as I could but it's a smaller sized cheese than the recipe calls for.
Taste is very strong and texture semi hard, really a picante Gorgonzola rather than a Dolce.
