Flavour testing - semi-soft cheese - goats, cows and 'sheep' substitute

Tonight I have been testing flavouring cheese for a sheep milk substitute. I used the same semi-soft goats milk recipe as my previous blog but use three different 'milks'.

I used the goats because I know what the taste and texture are supposed to be. The plain cows as a base measure and a cows milk with lamb lipase additive to make it more like a sheeps milk.

I hope that I can get a nice balance of flavours for each of these. They are currently in the wine fridge setting for 12-18 hours.

The labels don't show up too well, but they are, from top to bottom, plain cow's, sheep substitute and goat's.

In the morning I will add them to moulds and drain them for another 12 hours and then the tasting begins!

Update:

In the moulds and draining away. Cow's, Goat's and 'Sheep's'.

Didn't get a pic of straight out of the moulds, but reduced to about 1/3 of the capacity. The goats was good to come out of the moulds at the 12 hour mark, but both the cow's milked based ones needed quite a bit of extra time. Prior to A&S I put them back in for another 3 hours and then when I got home I put them all in for another 12 hours draining. Produced a pretty solid cheese (could just be scooped up with a cracker but tended to stay in 'chunks').

Tasting went well. Most feedback was yes definitely different flavours, goats is very goaty and the 'sheeps' was sweet and strong flavour compared to the plain cow's. So looking good for other experiments! Very happy.