Project Description

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.

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