First hard cheese make! Recipe based on Tim Smith's recipe in "Making Artisan Cheese". Used my home built press and getting ready to go in the cave. The cave is running a steady 55 F, with 85 % humidity for the last week.
The make went well, yet not perfect. Temp got a few degrees high prior to clean break, and took a while to bring down. I also have a feeling I pressed with a few too many pounds, I need to dial in the press.
The cheese has been on the counter-top for about 60 hours now. The sides are getting nice and dry, but the ends are somewhat moist. Is this normal? You can see it fairly well in the pictures. How dry should the top and bottom be before it goes in cave?.....Thanks for looking!