I made the recipe called “Guido’s Cheese” in Ricki Carroll’s book about a month ago. I waxed it, although it didn’t call for waxing, after it had developed a rind. I also pressed it at ten pounds rather than the called-for two to three pounds. Let it set for a little over three weeks in my new-at-Christmas cheese cave, aka wine-cooling frig. We cut it last night, and it’s marvelous! It has a very mild distinctive flavor and MELTED! It’s a very simple cheese to make and can be aged as short or long as desired.
