So glad to have found this forum.
I have just ventured into cheese making and currently have my third one in progress. I am an avid soap maker, and for some reason I was just drawn to trying out cheese. Not related, BUT both can be tedious
I am still amazed everytime it 'works!' and looking forward to trying out many more types.
30 minute mozzarella (added what I thought was too much salt but it ended up delish!)
Monterey Jack (ripened 1 week in veggie drawer, and waxed last night)
Irish Cheddar from Artisan Cheeses- currently soaking in whiskey, getting rather drunk. When I get home from work I'll be taking it out to air dry and then wax as well.
I'm waxing with beeswax because I have 10KG of it, melting it down with coconut oil (17oz wax, 5 oz oil) and it seems pliable but firm enough to protect the cheese. I hope it doesn't get too crumbly as I have read that other ppl have had issues...
Anyway, nice to meet you all!