On making more cheese
I've shared my first attempt at provola making last month, and while originally I planned to let it age until Christmas, in the end the amount of meat-based products in my dry aging room (aka garage) made me conscious of mold exposure, so I ended up slicing it over the weekend to share with friends.
You can see how the corners are a bit dry and crumbly: I guess that's the moisture retention issue caused by stretching the curds to early (before the right pH was achieved). I also didn't taste much salt, so might as well up it next time.