I haven’t made a cheddar in nearly 2 years, so I was loooong overdue.  Yesterday I got around to it.  I used the Stirred Curd Cheddar recipe from Rikki Carroll’s book, adjusting it for 4 gal. and a 6” mold.  I just took it out of the press after a 24 hour press at 125 lbs, and it looks really good.  The rough edges I trimmed off were delicious - all it needs is some aging to give it a bit of zip.  Here it is:

Looks very nice !!
Salt, Salt, Salt

Oh yea.  I’m not going to forget that again.  It was too tall to fit into a vacuum seal bag, so I halved it, let the cut surface dry, and did a dry rub over then entire surface of both halves.  It’s now sealed and in the cave.  Took me a while, but I think I’m back in the groove.