Recent content by cheeseloverturnedmaker

thanks! Duh!! I should have just left it alone. Ah well it's the first one so...now I know for next time...which is a derby cheese I'm making today. Thanks for the link too...very helpful!!

I just started cheese making and did a traditional cheddar. The book I'm working from never really said to maintain temp at certain points etc...so I've been wondering. This pictorial explains it all...now I know where I've gone wrong and am positive I'm off to making some bomb cheese!! many...

So this is my first attempt at cheese making...a traditional cheddar. It cracked on the last day of drying. I waxed anyway and now mold has developed underneath the red wax. I just cut it opened (its been aging since 3-6-08) and am going to scrape the mold off and rewax. Should I just pitch it...

I've been aging my first attempt at cheese making: traditional cheddar...since 3-6-08. I started noticing mold growing underneath the red wax. So today I cut it in half and took off the wax. I plan to take the mold of and rewax. Is this a mistake? Why did the happen? It tastes okay at this point...