Well, right now it’s neither, but as you can see in the above picture it was pretty moldy a few nights ago. We’re making our first (long-awaited) foray into cheesemaking. On a recent trip to our beloved local homebrewing store Matt discovered that they had added cheesemaking supplies to their inventory and brought me home a Mad Millie hard cheese beginner’s kit.
I began the 6-week process for a simple farmhouse cheddar on the 14th. The picture was taken on the 18th when I took the cheese out of its hidey-hole to see if it was dry enough to wax. You’ll be pleased to know that the mold was only on the cheesecloth, although my reference book says that mold forming on the surface of the cheese itself during the air-drying period is normal. I didn’t think the cheese was “dry to the touch” so I decided to give it a few more days before waxing it. Once waxed, it will mature for 5 weeks before we whack it open. I’ll let you know how that goes.
*Encino Man reference intended primarily for the amusement of neighbor-friend Aaron.
 Carrol, Ricki. Home Cheese Making: Recipes for 75 Homemade Cheeses. © The Author. Storey Publishing, LLC.