CodsworthYay, my first cheese is ready! The Codsworth I made about a month ago is done ripening and ready to serve!

I don’t know if everything I did went the correct way, and I certainly don’t know if it tastes even rudimentarily like a proper “Cotswold” since I never had one before. But it definitely is flavourful and – yes – even a little hearty. It does have a hint of a sourly note, not unpleasant but noticeable. It goes well with bread and salad and a drop of olive oil and some pepper also fit it well. I’ll also try it melted in some oven baking recipe.

Until now, nobody got a bad stomach from it and everybody found it at least pleasant enough 馃檪