Aromas: Milky.

Texture: On the first through third day they are squeaky and after that, they are soft yet chewy.  They can be re-squeaked by heating them up for a few minutes.

Uses: Great high-protein, low carb snack, very healthy.  They can be used in salads, quesadillas, grilled cheese, or any way that is typical for cheddar or monterey jack.

Make: Milk is pasteurized, cultured, renneted, curd cut, curd cheddared, heated, and milled. 

Affinage: None, ideally eaten within three weeks of make.