In March 2014 I made another Josef, an Appenzeller style cheese, and at our most recent League of YEG Home Cheese Makers’ meeting it was time to see if all my hard work would pay off.
Who better than to share it with, but my fellow league members.
After some effort I was able to cut the wheel in half. The paste was near perfect except for one flaw
I did not make proper tasting notes, but the aroma played well with the nuttiness of the cheese. I was quite happy with the salt levels and especially the mouth feel. The cheese started out firm but became creamy as it warmed. It was a hit and I am extremely pleased with how it turned out. So much so that I have already started Josef #3.