Today I bit the bullet and cut into my Farmhouse Cheddar, aged 30 days. I was planning on waiting another 2 weeks but I figured I could at least sample some. Since it’s my first attempt at cheese making, I kept my expectations low. The cheese has a great flavor and a creamy texture. If I had to find one thing to criticize, it would be that it crumbles just slightly when cutting it with a knife but for the most part it holds up. I’m used to grocery store cheddar cheese so I don’t have anything to really compare this to. I used store bought, pasteurized, homogenized whole milk from a reputable dairy. I re-waxed the cheese to age a while longer. This is definitely a confidence booster and makes me want to make even more!
Good to hear your success.