I could wait no longer and decided to taste the Cabra Al Vino I made about 5 weeks ago. The rind had small cracks so I decided to just dig in!
Impressions: Need more Salt. Cheese is very firm and dense. It has an almost cheddar consistency. When I made this, I screwed up a bunch of things. I didnt let the milk acidify before adding rennet and I got the milk too hot (110F). I will try this again, this time being more careful , brining longer and using a deeper more velvety wine to see how the result changes. Though I do taste a sweetness of the wine withe the milkiness of the cheese. It's quite nice. Overall, not bad for my first "aged", hard cheese. Question: How might I expect this cheese to have changed if I had let it age longer?
