It has a rind that is about 5mm thick and it tastes divine. There is a little white and blue mould bloom on the surface which I think is a bit of cross contamination from when I was making 2 cheeses at once or from the cheese cave, but no matter because it adds to the exquisite flavour of the rind.
The middle is white, contains a little moisture, and is slightly crumbly. I cracked open the wheel on Saturday night, but then realised that it was only 15 days old, and should have matured for until 21 days. The damage was done, but I put half of the wheel back into the cheese cave for to see what it tastes like at full maturity.
Kim believes that the rind tastes like Edam, and the middle has is similar flavour but not as strong. More crumbly than Edam though, but really, really nice with a plain water cracker biscuit.
The top and sides were a bit swollen, but that was just from natural ‘eye’ development as the cheese matured. You can see small eyes in the second photo.
It is so good that I will be making some more tonight. With only three weeks maturation and very edible at 15 days, I highly recommend it if you are into cheese making and want a quick result. So far we have eaten a quarter of the wheel already, with Ben, Kim, Amy and I sampling and loving it. I was so generous that I gifted a small wedge to my friend David last night. He thinks it is a great cheese as well!