Recipe is Manchego from Ricki Carroll's Home Cheese Making.
Milk is raw cow, jersey cross something or other (sorry girls).
Made 16/3/2016, it's almost exactly 2 years old.
Nose is pure stinky Italian cheese just out of the bag, paste is firm, even and smooth, just a trickle of whey from a minor pressing defect in the centre.
I'm not a professional food taster, but the taste of this was actually a bit overwhelming. I didn't know a cheese could have such a powerful, complex flavour. The esters which come off this in the mouth just fill your head with fruitiness, banana, pineapple, strawberry, it's just mad.
Then while your head is still spinning, the midrange flavour hits.
This is the best tasting cheese I have made.
Sounds very interesting! Any details on the make? What cultures did you use and was it vac bagged the whole time? AC4U!
The make was exactly as per the book recipe.
Culture was mm101 Danisco and a generic Thermophillic culture with no manufacturer label.
Rennet was Calf.
Pressed in a 3kg plastic honey container, dried a week in a frost free fridge, then bagged for the whole 2 years.
Thanks for the cheese!