Consistent, smooth, creamy, with a lovely salty matured finish on the palate. It tastes far more mature than 4 months. Tasting notes: a beautiful golden colour, lovely crystal content, good even crusting throughout.
The process of making cheese is common to all cheeses. As a result of this process, milk is transformed into curds and whey. After draining they whey, a curd is left behind; this curd is already ‘fresh’ cheese! A variety of methods can then be used to prepare the cheese: straining, pressing, salting, or brining. Whether it’s young or old, clean or with mould, it’s delicious! Each cheesemaker practices his or her craft in his or her own unique way, and cheesemaking is both a science and an art.