Prior to starting this site and numbering my cheeses (and keeping this site as a record), I had a number of cheeses in the fridge downstairs. I’m creating this post to remind myself of when they can be eaten!

Parmesan: I need to begin to rub a little olive oil on this cheese starting in February 2004 to keep it from drying out. It should be eaten in October, 2004.

Baby Swiss: This just needs to be turned occasionally and can be eaten in April, 2004.

Montasio: Turn occasionally and eat starting in mid-March, 2004.

Gouda: This waxed cheese should be eaten sometime next fall since I’m striving for an “overaged” Gouda cheese (a favorite from when we lived in The Netherlands).

Farmhouse Cheddar: The first time we made this it was eaten up in no time! This is a new batch that should be eaten no sooner than mid-February, 2004.

There is also still 1/2 round of a Stirred-Curd Cheddar that we’ve already been eating that we decided to age a bit longer. It is stored in wax paper.

We broke into the Farmhouse Cheddar on 2/13/2004. It has a great consistency and taste. Maybe could have a touch more salt.

The Stirred-curd Cheddar is long gone by now. Also, a very good cheese. Made a new batch last weekend.

We started eating the Montasio on 17 March, 2004. It is excellent. I wish I knew exactly what recipe I had used!

The Farmhouse Cheddar is also about 1/2 gone. Great cheese. Mild but flavorful.

Broke into the Baby Swiss last night. Yum! This is a really great cheese!

So, last night we had Montasio, American Brick, and Baby Swiss as our “dessert”—what a great combination. All three are very different in their flavor, yet all are great. With a bottle of red wine….yum.

The only problem I’m having is that my hard cheese that form a natural rind are forming a very thick rind. My 2# cheeses are only a couple of inches thick and about 1/4” of rind is forming, taking away a lot of the cheese.

Cut into and tried the Gouda on 10/26/2004 after letting it age for about 10 months. I was hoping for something that would remind me of the Gouda we got in Holland while living there.

This cheese was very disappointing. It was bitter and smelled a bit “skunky”. Some mold had formed under the wax, maybe that infected and flavored the whole cheese.

The consistency was good, but I just can’t overcome the off flavor, so it went into the trash. Very sad after letting it age for so long! Oh well, back to the drawing board on this one!