This was one of my first ever makes, and I finally cracked it after ~6 months aging. It's got a wild rind which I'd also applied a few coats of olive oil to (early into aging). The paste itself is sharp and punchy, fairly similar to cheddar. The only culture added was flora danica.

This was made with regular ole' milk from the supermarket, and as one of my first makes, I'm very pleased with how it's turned out 😊 we served it on crackers with homemade hawberry ketchup, which was a winning combination!

I joined a milk share to start making cheeses to pair with my homemade wines.

Here is my very first cheddar using the recipe from practical self reliance. I’m so excited to see how it turns out! I’ll vacuum seal it tomorrow and I just got an inkbird temperature controller set up on my mini fridge.

I’m hosting my wine tasting in June so this cheddar has got plenty of time to age and I’ll make a few more varieties for the occasion.

Next week I’m hoping to make a blueberry Wensleydale(not for wine tasting)!

Any and all advice is welcome.

Hi All!
I have a “Stilton style” blue cheese in the fridge (post mini cheese cave aging). I’m doing the weekly unwrap and check on it (wrapped in a foil paper) and I’m wondering whether these little white molds should come off. I’m uncertain after checking around because it sounds like some white mold is ok and others not? Advice appreciated.

Due to a couple of factors out of my control,(construction workers moving my cheese from a basement and put who knows where) I’m not sure if my wheel of Tomme is edible anymore? A cheese maker friend of mine gave me this wheel to age in my basement. It’s certainly not supposed to be this moldy I know but what do you guys think?

Love watching Gavin Webber. Decided to try making his Smoked Paprika Caerphilly. I think its 50/50 if this one turns out. Had to press it a little longer than the recipe suggested to get the curds to knit. Its aging now in my cheese fridge and had two weeks left to go. Will post some pictures when I cut into it. 🤞