I am making clothbound Chedder today with five gallons of raw milk. It will be my last cheese until the end of Sept.

Good luck with it.  Cheddar is touchy.  Will you be using lard on the wrap?

No, I will use coconut oil. It’s cheap here and I will be helping provide income to the local family. They produce it and sell it from there home.

That ought to give your cheese a very distinctive flavor!

Coconut oil is Nice to use, good luck

It’s been three weeks sense the chedder make and no mold on the outside of the cloth wrapping. This is the first time I have not had mold on a cheese in this amount of time. Maybe I will be lucky with this one.

Coconut oil works real well, I use it in salves.

Don’t get lulled into a false sense of security.  Keep an eye on it.  It will mold over time.  BTW, I have a cheddar that is vacuum sealed, and it’s over 2 years old - still looks like it did when I sealed it.

WoW Rich, Two years is a long time! How do you stand to keep your fingers out of it? I would have taken a knife to it at one year.

Well, when I made it I was having a lot of trouble with excessive dryness.  So I wasn’t real eager to cut into it.  Then I just sort of forgot about it.  When there’s over 100 lbs of cheese in the fridge, it’s easy to just pick a fav.