I was intrigued by the fresh curd recipe made by Linuxboy, at
The culture I had on hand were MM100 for the mesophilic and Abiasa Thermo type C. Other than that, I followed the instructions for the make, hit my pH target at just 3 hours, floc time was right on at 10 minutes, hit the temps just right. I followed the steps right up to cheddaring, where I departed: I pressed the curd cake with my hands as if starting to cheddar, but simply pressed the whole thing without cheddaring (my wife needed me for other chores). I lighlty, flipped, pressed a little harder while I took my wife out, flipped when we got home and pressed with full weight overnight. Next day I brined the cheese (from four gallons of milk, 3.4 lbs.) ofr 12 hours, flipping at six hours.
Let this dry on the rack in the kitchen until last night, when we shaved off a sliver to taste it, as it smelled so good. A pound of slivers later, we decided to save some for the weekend.
The flavor is rich and buttery, a fantastic snacking cheese that we will make regularly.
Since this cheese is ripe so fast from the pre-ripening of the milk with diacetylactus, what should I expect if I try aging it?