Delicious Edam screw-up

[Lancer99]

This is another of the first cheeses I made, a washed-curd Edam/Gouda type. From before I had cultures, and inexplicably (one cocktail too many?) added yogurt (thermophilic) instead of buttermilk (mesophilic).




After six months, it was with much trepidation that I cut into it.



The paste is much softer than it should be, and filled with holes (if anything, shouldn't they be round?).



But, you ask, how did it taste?

Surprisingly good, with a nicely balanced lactic flavour, more like a young Cheddar than an Edam/Gouda (due to the thermo?), but with some butteriness. This is nothing at all like an Edam, but pretty darn good.



Sometimes I get lucky with my screw-ups!

L