Tried the Edam Boule recipe by Mary Karlin. Everything went fine with regard to the make, but it was difficult to get a good smooth knit on the 2 boules
. I re-dipped the boules in the warm whey and hand manipulated them to get a better knit, hung in the cheesecloth for some 6 hours, and then brined as directed. Within an hour of air drying, the curd started to split...boo hoo. I continued the air dry for some days and then cream waxed. The cream wax goes into all the crevices and is still white (which eventually dries to clear).
Will store in the cave for a week and then hard wax. I hope that despite the cracking, the boules will age nicely. We'll see.