This is my fourth attempt and I must say it gets better every time. Since having pledged not to make cheese unless I am using fresh raw milk, I have had no failures or disappointments. And I have found that no matter what type of cheese, the longer I age it, the better it tastes. I aged this in a natural rind and occasionally washed with an Annatto infused brine. I have to admit that I almost forgot about this cheese sitting in the back of the cave in it's aging box. A few times the mold on the rind was so thick you could blow a dust cloud off of it.
Here is the basic recipe I follow:
http://www.cheesemaking.com/SwissBaby.htmlI let this one age for about four months. The pictures below show it fresh from the box, washed and then cut. It is very creamy in texture with a nice edible nutty rind.
