I crafted a Farmhouse Cheddar per Gavin Webber's recipe a couple of Month ago. I cut it open last sunday, and found it to be really good. It had a few mechanical openings, which i guess a cheddar should not have, but i don't mind, i think it looks kind of nice. Tastewise it was really good. Mildly cheddar'ish, creamy, a little brittle (but not crumbly), slightly acidic and a good salt balance. All in all a good result for a cheese that is exceedingly easy and fast to make (around 4 hours from start to press). I will age half the cheese for yet a month or two, just to find out if it's worth the waiting.
10 liters of whole milk
3/4 tsp calciumchloride
1/8 tsp meso (unspecific type that i bought from a local supplyer)
3/8 tsp calf rennet
1 tbsp salt
I really didn't deviate much from the make as described at Gavins website (littlegreencheese.com). I used a hoop with a diameter of 16 cm, which gives a nice form-factor with 10 liters of milk.