It cut without crumbling, tasted tangy but smooth, clean but rich, and made me very happy. I wish I had the patience and a cheese cave to age a cheese like this and see what it might become. But maybe I'll leave that to the professionals and stick with young, fresh cheeses. I made ricotta from the whey (not a high yield product, it has to be said) and will be eating that with honey on pancakes for a breakfast treat.
