I’m doing another stirred curd Cheddar this morning, and its in the sink while the curd expels whey.  It went really well - I love the fresh farm milk.  This evening I get into a Manchego and a Colby is ready too.  Mmmmm.

Sounds great ! by the way, how close is the taste to “cheddar” Im curious because it usually relies on the stretching from the weight (cheddaring) and making small batches 1-2 kg does not sound like theirs enough weight to compress it. Watching the commercial vids they have a 12 stack that presses itself.
Just curious

The cheddars I have made do not require stacking of the curd mass.  The stirred curd does not use any cheddaring, and the Derby and Leicester have you do individual slices, separated on a board, but not stacked.  I’m not sure but I think its only the Traditional Cheddar that does the stacking.  I’ll have to try one and see how it differs.

Does it taste like the commercial ones though (besides being superior)?

The farmhouse cheddars I’ve done taste sharper than a commercial cheddar.  I’m still waiting for my stirred curd et al to mature. Last night I opened my first Colby and it was terrific.  After 2 months it has a medium sharp taste, good moisture, with a few air holes here and there.  Even my wife, who is not a big cheese eater, was taking extra pieces.  I rewaxed half of it to age another month.