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I cut the cheese this evening with some anxiety. It is 6 weeks old, made from 3% pasteurized homogenous milk.
It has an excellent texture just like commercial one and taste very good.
It was made from 8L milk, 2.5ml 33% calcium, annatto, 1/4 tsp ma011, 1/4 tsp Chymax extra.
Some Pictures:

That looks fabulous!

Lookin' good!