My Butterkase

[DiamondDaveMg]

I made my first cheese a few weeks ago.  I'm not a fan of the softer cheeses and wanted to start with a pressed, aged cheese so I chose butterkase for my first batch.

After reading a bunch of books and watching YouTube videos, I followed a recipe for a 2 gallon batch from a virtual class I took.

Made on 4/3, air dried and vacuum sealed on 4/6 - opened today during lunch.

It tastes 'good', has a distinct buttery aroma from the Flora danica.  The taste is sharper than the store bought butterkase I had, this tastes like a mild cheddar.  It's quite eatable and I think my foray into cheesemaking is off to a good start.

[bansidhe]

Nice cheese!  I wonder why it's a tad sharp. Do you think it's from over acid development?  I really don't know as I am new to this also but I am also very curious to learn of cause and effect.  Anyway, I'd say for a first cheese oe even a second cheese...;-). that's pretty darn good!

[DiamondDaveMg]

Nice cheese!  I wonder why it's a tad sharp. Do you think it's from over acid development?

Thanks - I don't know, I followed the recipe very carefully, I calibrated my thermometer, I used a timer.  The recipe called for thermophylic starter culture and is used Thermo B.  Perhaps I should have used a different culture.