I love the Cabot Hot Habanero Vermont Cheddar. See my love thread here.
Here's some pics from my attempt to make it myself. I just put it in a vac bag and sent it to the cheese cave (also known as my fermentation fridge) for a month to develop some nice cheddar flavor.
If it turns out edible, I'll slice it into a bunch of wedges, wax them, and put them back into the chamber to get nice and sharp. Woot!
Updates in a month.
Here's some pics from my attempt to make it myself. I just put it in a vac bag and sent it to the cheese cave (also known as my fermentation fridge) for a month to develop some nice cheddar flavor.
If it turns out edible, I'll slice it into a bunch of wedges, wax them, and put them back into the chamber to get nice and sharp. Woot!
Updates in a month.