cheesenotes:

Gowanish, developing the bloomy rind. The whiter ones on the left were made with pasteurized goat’s milk, a few days before the one’s on the right, which were made with raw goat’s milk. The recipe were identical and the rind development difference is due simply to their having had more time to age, but it will be interesting to taste the two side by side a few weeks out and observe the differences in how they age and develop in texture, flavor, aroma, etc.