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).
(https://tiabr.com/wp-content/uploads/2020/04/DSCN2321.jpg)
After six months, it was with much trepidation that I cut into it.
(https://tiabr.com/wp-content/uploads/2020/04/DSCN2324.jpg)
The paste is much softer than it should be, and filled with holes (if anything, shouldn't they be round?).
(https://tiabr.com/wp-content/uploads/2020/04/DSCN2327.jpg)
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.
(https://tiabr.com/wp-content/uploads/2020/04/DSCN2330.jpg)
Sometimes I get lucky with my screw-ups!
L