I used Franco's lancashire recipe to make a small batch of cheese and I am a little puzzled about how it came out.
I made it then left it a month before trying, it looks and tastes o/k but if I use it in cooking ie grated on top of a dish it does not melt.
It softens but keeps its shape, would this be because I pressed it either too much or to long?
Even slicing in a toasted cheese sandwich it keeps the slice shape.
Just curious
wallie