Lactose conversion is the issue. Six months is ok for some cheeses, and others take up to a year, but the stuff in the stores was aged by the "Peterbilt" method: In transit from the dairy to the store.
Lactose conversion is the issue. Six months is ok for some cheeses, and others take up to a year, but the stuff in the stores was aged by the “Peterbilt” method: In transit from the dairy to the store.<<<
Laughing as I say welcome to the thread and ‘Peterbilt’ about describes it.
I made a hard cheese and it was not aged, with goat milk and used vinegar to set it with, not the rennet.
I am glad you came to read the thread and do join in, anytime.