We've been making mozzarella, ricotta and queso blanco type cheeses several years. Our first effort at a harder cheese was a total failure an I'm not sure why. I recently learned about a farm very close to my home that is selling raw cow and goat milk, so I've run out of excuses not to make more cheese. 3 gallons of milk and one pint of heavy cream is in the recipe for the next two farmhouse cheddar attempts. I found that my 15 gallon kettle holds a 5 gallon kettle to make a fairly good double boiler and holds temps over an hour or so pretty well. Here is some of the cut curd getting ready to drain and salt:
This wheel is drying right now:
This wheel was made onFebruary 10, very tasty, melts good, tastes great and is now half gone, 4lbs2ozs:
I'm looking forward to getting some sort of cheese cave and starting to play with real aged cheddar and some blue/stilton/roquefort type cheeses.