Hi all!
I used a gallon of non homogenized pasteurized milk to make bel paese. I used some cam molds to make two small cheeses. Following the recipe which did not mention washing the curds, I used thermophiic culture, CaCl and animal rennet. I did not use Geotricum candidum.
Today after three weeks aging by turning and later turning and wiping with brine in a box in a regular fridge I gave the cheeses their final brine wash, patted dry and wrapped in foil and placed in the fridge for consumption or further aging.
I couldnt keep myself from a small taste however, and the cheese seems considerably sharpish, not mild and buttery as described.
Question: is this how i is supposed to taset, does it need further aging or did I make a mistake somewhereIs there a mold I can't see?
Many thanks. My cams are looking amazing.
