Hi. I opened up a Montasio I had stored for almost a year It looked good and the texture was good. The initial taste was good but then came a peppery aftertaste that kind of sizzled on the tip of your toungue. It was a real turnoff. Made me wonder if something had gone bad. No ill effects from eating it though. Wondered it was the Lipase? Or too much acid? Any Ideas? Thanks.
Amblpath- It could well be the lipase which of course adds that characteristic sharpness. After a year of aging you should have a sharper flavor also. Post your make notes for us to take a look at,that way we can dissect it a little closer. I don't think the cheese is bad-I would go ahead an enjoy it for what it is.
Hi. I followed Ricki Carols Recipe. Also I aged it in the plastic sealer bags if that could have made a difference.
I have another one I made a couple of weeks after this one. I'll open it and see if it's the same.