This followed a typical cheddar make, but I used a different combination of starter bacteria: Kazu and FD. It tastes in between cheddar and parmesan - really good but not what I expected. The family really liked it. I hope to set some of it aside for a few more months and see how it changes. Or maybe we will just eat it!! I have another in the cave with the same starter mix, made in December 2014. I plan to open it at one year...
I did a parm once and opened it after 2 months or so and everyone loved it. Tasted similar to a farmhouse cheddar. LOL :o
Thanks for sharing this Susan! Cheddar-parm hybrid is one of my favorite taste profiles. I'll give this a try for sure!! How old was this one?
This one was 6 months. In December I will open one that will be 12 months so look for another taste report then!