This is a follow up to the original post. At about 3 or 4 months the veg cheese was the surprising winner!! Now at almost 7 months.... drumroll please... the paste rennet wins! The veg did not have any bitterness, and each of them was quite tasty. However, the paste had more depth of flavor in side by side comparison with the other two! This was the general consensus of several tasters, without knowing which was which. Alas, due to consumption of said test cheeses, I cannot carry the experiment out any further! I have made several other cheeses with the paste rennet, and while they have each been quite good, I probably will not order it again, because I found working with the standard calf rennet is much more predictable for coagulation times.