Halloumi, recipe is from Ricki Carrol's book "Home Cheese Making".
Rather than brine after poaching, this was salted, and packed in a vac pack. The cheese was made for friends from raw Jersey cow's milk. I tasted a little when it was made, and it was very creamy, but didn't have a big flavour or anything.
By accident, it was forgotten and left at 12C for 1 year.
I took a pack out this week, sliced it and fried it. It was amazing. It crusted up beautifully, and went soft and stringy inside. The taste was milky/creamy inside, and really full rich flavour on the outside, almost cheddary in it's intensity.
I really wasn't expecting this, it's a cooked cheese, and development over time wasn't ever mentioned.
Why did this happen?
