Final report on this cheese.
I mention earlier that I wrap some with coconut leaf and yesterday on 6 weeks mark, I cut and tasted it.
I used raw jersey milk that home pasteurised as per awakephd/Andy's suggestion with Kern's guidance on the temp and time. The recipe for this batch was the malembert recipe. I wrapped the cheese when the cheese was already covered with white mold so it didn't fuse to the rind.
The result was rather pleasing to me. The rind had earthy smell and taste, like raw button mushroom. A hint of ammonia smell when I opened the coconut leave band but after around 1 minute the smell went away.
The paste was gooey but not runny, it could hold its shape after being cut. There was a small middle bit that had not gone gooey yet but very soft. All in all, this batch with the jersey milk is the best tasting compared to the ones using PH milk.
Here are some pics to complete this final report.
