Thanks for the welcomes.  I’m now ready to wax Farmhouse cheddar #2, which turned out immeasurably better than #1.  Of course taste and texture are the real test.  This cheese making will hopefully develop some patience in me.  As to flavor in cheese:  it seems there are a host of flavors from pretty much the same ingredients.  As flavor development is the result of a bacterial process, and the bacteria are the same, why the big variation in flavors? 

P.S.  I’m thinking of trying either Derby or Colby next.  Or should I work on the Farmhouse cheddar until the “kinks” are worked out?

Rich

Depends on your personality.

Here’s some over-generalized garbage from my brain:

The left brainer engineer/mathematician types want to perfect it then move on…I am a right-brainer and want to “see the world” then circle back… So my approach was like the same approach I used for home brewing… try a dozen…then focus on what worked…or what didn’t.

Talking Seagull - 15 May 2008 02:05 PM

The left brainer engineer/mathematician types want to perfect it then move on…I am a right-brainer and want to “see the world” then circle back… So my approach was like the same approach I used for home brewing… try a dozen…then focus on what worked…or what didn’t.

LOL, good one. Go with what cheeses u like, then expand. After making 2-3 batches u should have an idea what to expect and build confidence.