It's a farmhouse cheddar that's supposed to be a rather simple cheese to make, but it was hard for me to focus and get all the steps right because:
1. I'm not good at following directions, and have a short attention span.
2. It's been a long time since I made a hard cheese and practice makes perfect.
I made it three days ago and waxed it today. It will be ready to eat in one month.
Today I'm making a stirred curd cheddar which takes one more month to ripen, but I like the recipe better.
I didn't lose as much milk into the whey with the more complex recipe.
I need to make a Parmesan next because we use a lot of it, but I fear the aging process of an unwaxed cheese, which has to be aged at high humidity for a long time.
My plan is to use a cooler with some water in the bottom and a rack to keep the cheese on.
If my brining and aging is satisfactory, I will boastfully post for you to see the process.