What are you most proud of? It's cheese! Despite my concerns about mould growth while the cheese was aging (a little over 2.5 months) the finished product is very definitely a cheddar. The rind is a little strong, but is balanced by a mellow flavour further in. What advice would you give someone starting this project? Don't panic about moulds! That being said, bandaging the cheddar seems to have given it quite a strong flavour. If that isn't what you're going for, or if the mould makes you nervous (it did me!) waxing might be a better choice. I'll try it next time to see if it's any less nerve wracking.