Cabra al Vino Taste test

[bansidhe]

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?

[rsterne]

It looks really nice, glad you are happy with it.... 

Bob