Hope all went well, heard about 2 seconds of fireworks in my town.

Went even better here - I was asleep.

I made it until 11:45 and then went to bed.
I figured the new year would make it with or without me and I was finished with what I was doing and was sleepy.
Today I made a baby swiss which is now in the press for another 12 hours. I have my fingers crossed on this one since everything seemed to go perfectly during the make. Only time will tell but it feels good to be working with a swiss variety once again.
Here’s wishing the best to everyone in 2010.

Dave

I wasn’t as ambitious as you, Dave.  I made my custom version of a Manchego yesterday.  I did that one so that my press would be empty and ready for a Colby today.  I’ve changed the Manchego recipe somewhat:  first I use only Meso starter.  I add 3 T. liquid smoke (hickory).  This time I added 2 T. salt after draining, rather than brining; and then I pressed it for 8 hrs instead of 6.  It was a great looking and feeling wheel out of the press - a wonderful smokey aroma, and a firmly spongy feel.

Good luck with your Swiss.  I’ll be keeping tabs on that one.