Just sharing my latest experiment. This is a Caciotta style cheese made from water buffalo milk smeared with Vegemite. I noticed that Vegemite doesn't go bad so I used it as a rind treatment and I also really like its flavor despite not being from Australia. At day 7, still no mold and it developed crystals on the top and bottom of the cheese similar to washed rind cheeses like Munster and Livarot. First picture is Day 7 and second picture is Day 2 when I first applied the Vegemite.
