I finally cracked open my first farmhouse cheddar that I made 3 months ago (used the recipe from Home Cheese Making: Recipes for 75 Delicious Cheeses). I used beeswax from our hive to wax it and raw milk from the local farm for the cheese. I don't have a cheese press so I used a bowl on top of a plate and workout weights (hence the bowl shaped cheese). It's quite sharp and dry, which I really like. Next time I'm going to try to cut the curds a differently so the cheese is a little softer, although I like my cheese sharp and dry so maybe not. The wax was too thin, but I didn't have enough to make it thicker, I had to pour it over the cheese because I didn't have enough to dip. Hopefully next year I will.
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