Hi, I just cut a Cabre al Vino that I made on September 6. I was hoping it would be ready for Thanksgiving but no way am I serving this! It is beautiful to look at, pearly white interior with a perfect purple rind. And the taste is good but there is a chemically bite at the end that leaves my tongue tingling! I know that I used too much rennet (1/2 tsp for 2 gallons milk) as my floc time was only 6 minutes. So you think this get better with age or is it a loss?
Christine
