Actually I ate it. Last year I was lucky enough to do a cheese course http://www.cheesemaking.com.au/ run by the very experienced and fabulous Graham Redhead. It was over two days and while pretty full on, we learned loads. I was very proud of my mozarella, which I ate that night, on a perfect (pre electric oven) thin crust handmade pizza. I also made both Persian feta (the soft kind) and a harder mature cheddar as well as some fresh soft curd cheese and ricotta. My fave though was the cheddar. We put the curds into moulds and pressed them over night, between wooden blocks and wrapped them in muslin. The other night at a family gathering, I finally cracked it open and was very proud of myself. Everyone was mightily impressed too, commenting that it 'actually tasted like real cheese'.
Graham has taught a who's who of cheesemakers to do their stuff, but even if like me, you're interested in making cheese just for a bit of fun, I can't recommend it or him highly enough.
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