My first Cotswold is underway!

[dc-k]

It's Easter holiday here in the UK and I have some quality cheese-making time! This is my fifth hard cheese and first attempt at including dried additions. Following Gavin Webber's recipe, see https://www.youtube.com/watch?v=tDu-pJpF9uw , with the following variations:

•   6 litres of milk (whole pasteurised non-homogenous) rather than 8 (due to pot capacity);
•   salt, chives and onions reduced pro rata;
•   using Mad Millie mesophilic and vegetarian rennet.

For temperature I use a water-bath in my sink which maintains a good stable temperature.

Clean break took longer (65 minutes) which could be down to rennet perhaps.

Oooops! Forgot to add salt with chives and onion, so I had to re-mill and add salt after 5 minutes of the first press. Does anyone know if this will have any impact?

Here's the cheese after the third press:

[mathewjones]

Oooops! Forgot to add salt with chives and onion, so I had to re-mill and add salt after 5 minutes of the first press. Does anyone know if this will have any impact?

Here's the cheese after the third press:

That looks excellent. Apparently re-milling after forgetting the salt did no harm. AC4U!

Cheers,

Matt

[dc-k]

Oooops! Forgot to add salt with chives and onion, so I had to re-mill and add salt after 5 minutes of the first press. Does anyone know if this will have any impact?

Here's the cheese after the third press:

That looks excellent. Apparently re-milling after forgetting the salt did no harm. AC4U!

Cheers,

Matt

I tasted  the cheese at one month and it was pleasant but not mature, much better at two months. I've got a second underway and aging about a month behind the first.