Just cut into the first of 8 cheeses I made...a farmhouse cheddar. WOW! Creamy, and nice.
I cut into my farmhouse cheddar on Saturday as well. It's...interesting. It's not bad, but it's not great either. At least it's not so bad that I quit the hobby - but I'm not as enthused as I once was.
I am a member of the Maryland Brewday Group - http://www.homebrewtalk.com/groups/md-brew-day/
MD Dec Brewday 12/11/10 - http://www.homebrewtalk.com/f20/md-pa-de-dc-winter-brew-day-195534/
What didn't you like about it? For a cheese ready in 45 days, I was pretty happy! Now if I can wait the 6-12 months for the others I made........
Mine turned out dry. I used pasturized milk though.
What milk did you use on yours?
I am going to have to do it again soon, I have a cheese press now, I think I over pressed the first batch.
I used store pasteurized milk and added some heavy cream (non-ultra) as a bonus. Mine ended up kinda crumbly, but also kinda creamy. Really sharp, almost to the point of sour after only a month or so.
Like I said - not bad, not good.