The cheese is old and moldy*

Well, right now it’s neither, but as you can see in the above picture it was pretty moldy a few nights ago.  We’re making our first (long-awaited) foray into cheesemaking.  On a recent trip to our beloved local homebrewing store Matt discovered that they had added cheesemaking supplies to their inventory and brought me home a Mad Millie hard cheese beginner’s kit.
I began the 6-week process for a simple farmhouse cheddar on the 14th.  The picture was taken on the 18th when I took the cheese out of its hidey-hole to see if it was dry enough to wax.  You’ll be pleased to know that the mold was only on the cheesecloth, although my reference book[1] says that mold forming on the surface of the cheese itself during the air-drying period is normal.  I didn’t think the cheese was “dry to the touch” so I decided to give it a few more days before waxing it.  Once waxed, it will mature for 5 weeks before we whack it open.  I’ll let you know how that goes.
– Amanda
*Encino Man reference intended primarily for the amusement of neighbor-friend Aaron.
[1] Carrol, Ricki.  Home Cheese Making: Recipes for 75 Homemade Cheeses.  © The Author.  Storey Publishing, LLC.

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