Could try making a cave by building a brick house and cover with earth if u have the space in the yard

Its been a few months now since I made this chese, so I thought it is about time to have a taste.

It tastes fantastic, there is a slight “bite” to the flavour, which I like. It is smooth and creamy and not crumbly at all. There are a few holes in the cheese beacuse of the Flora Danica culture but nothing too serious.

I have had half now and will keep the rest for another couple of months.

Next week I think I will make another couple of Cheddars. They are reasonably easy to make and once they are waxed they dont appear to be too fussy about where they are stored. I had mine in a polystyrene ‘Chilly Bin’ that was kept cool by using a couple of ice pads that got replaced every couple of days. I must admit that the temperature was not very constant and varied between 3 deg C to 20 deg C (forgot to replace the ice pads a couple of times).  It looks like the cheddars might be reasonably bullet proof.

Pics attached.

So, what kind of starter(s) will you be using in your next batches???

Good to hear your success. One of my swiss cheeses I did i decided not to put in the fridge for several months. To my surprise it turned into nippy cheese, one of my favs, and what a surprise, my second swiss that did not puff up is still also on the counter and has not seen the fridge since it was made.

Im definitely going to use the Flora Danica again, and I might try a couple with the R704.