The cheese is old and moldy*

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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[1] 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.

— Amanda

*Encino Man reference intended primarily for the amusement of neighbor-friend Aaron.

[1] Carrol, Ricki. Home Cheese Making: Recipes for 75 Homemade Cheeses. © The Author. Storey Publishing, LLC.

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