I have not nibbled on my cheese before 2 months. if your cheese is drying out too fast, then I suggest u partially coat it with olive oil or wax, maybe 3/4 the surface, treil and error.

yes neil, i was talk ing about the cracks just after removing from the press, within 1 hour, so to avoid this, i had to cover it with cap, and let it dry for the first day slowly, this will keep the sruface smooth.

cheers

would make sure the surface is dry first so theirs good addheason.

what do u mean ? sorry i did not understand

let the surface dry so that the oil can stick to it better, oil and water dont mix, so if the surface is wet then it may not get proper covering.

Neil the craking was the cheese itself not the wax !!!

yes i understand that, u were saying that its drying out too fast because of the temps were u are, so to slow it down u can oil it , put u have to wait for the surface to dry so the oil melds with the surface.

today i cut my this wheel…....

i have nver been proud of the taste as of this cheese…

nutty tangy full of real cheddar flavor, wich u were here to tase it….

Picture would be nice to see how it turned out, might be able to get a sense of the taste LOL

I’ve put up some of the faster cheddars, Nabil - farmers/stirred…would you say the traditional cheddar is worth the extra effort?  That is, reply when your fingers aren’t full of that wonderful…damn, I’m hungry now….

Trad chedd is the only i make,

never saved time in stirred..

for sure you will taste the deference

i made new cheddar wheel, and i controled the humidity during the three days after pressing , and it is not cracked

Good luck

thanks