I made Feta back on May 10th when I made Cheddar and Ibores. It was looking good as I brined it for 8 hours in a heavy brine. When I took the Feta out it was nicely salty and crumbly in a good way. The Feta was to age in a less salty brine but I didn’t have time to make it up so I poured off half the brine and mixed in fresh water. This was my mistake! As I look at the Feta today, it is in a creamy bath of thick milk. It appears that the water pulled apart the cheese. I’m not sure what to do next…
This week I got my hands on a couple gallons of goat’s milk and decided to try making Ibores (eye-bor-rez)from Spain it is a recipe on cheesemaking.com. I was happy with the way it developed and formed in the mould.
On this cheese day I also made Feta and Cheddar. Rule of Thumb: Don’t try to make 3 cheeses in the same day. I want to create a page for both Feta and Cheddar to keep tabs on all happenings for those cheeses.
Update: May 26 – Some mold was growing on the underside. Wiped it off with olive oil. It is looking a little dry, so I increased the moisture in the cheese frig. Also thinking about plastic sealing it.
Update: July 26 – Enough time had passed, probably too much and it was time to try the cheese. I was afraid that it was going to be dry and it was. I was afraid that the molds that I
had cleaned off so many times were going to change the rind flavor and it did. Overall, the cheese is acceptable. It has a good flavor and a unique look. I would make the recipe again however, I would put on more olive oil to keep the molds down and either seal in wax or plastic after 30-60 days to keep it from drying out.