The best part about making cheese is eating the cheese! This bloomy ash is about 6 weeks old. It’s good but not great – a little more firm than I’d have liked but still good enough to eat in one sitting!
The milk is a local product from the Kilgus Farmstead, so far the most local small dairy I could find in the area with cream-top, fresh, pasteurized milk. It produces great curds with an excellent flavor of its own. The ash came from hay harvested on my three-acre homesite baked in the oven under a moderate broiler.
Here’s a cut-away showing the interior layer of ash. While I was going for a soft, hopefully runny, cheese, this one turned out firm towards the rind, with the interior somewhat soft. The flavor was slightly tart with a nutty undertone.