Hi Debi and others,
I'm pretty new to this amazing forum, so I don't know if it's okay to start up a post that's this old or not - but I just made Cotswold cheese today and the curds tasted kind of different - kind of mealy for lack of any other description. I'm wondering if that's an indication that I did something wrong and that the cheese will be bad.
My recipe was photocopied for me from Making Artisan Cheese - I think that's the Tim Smith book that you mention, Debi, and the recipe was very similar to yours. I used raw cow milk, left out the annatto, and added salt to the curds at the end, correcting the recipe's omission.
I've only tried Cotswold once before, and it was a miserable failure (my thermometer was about 10° off! I've since learned to calibrate before each batch of cheese). This is my favorite cheese in the whole world, so I'd really like to be able to make it!
Thanks for any advice you might have,