Well guys, I made a cheese. Kind of based on the caerphilly and lancashire recipes. Came out of the mold this morning and into the room temp/drying box. It all went pretty well, and was not very difficult, so far. It was nice to move onto a new style of cheese making and try cheddering. With the comfort level that I had during the make it is also a affirmation that reading, learning about fundamentals and the whys and hows of different cheese making styles really pays off. A nod to the forum creator(s) who laid the forum out based on these fundamental make styles, it really makes sense.
I will post the make in the appropriate forum after the morning bread baking and other chores are done and I have a chance to review my notes in my "journal de fromage". From some of the past threads I read on these 2 styles I think this will keep me happy until I can get a larger cave version 2.0. Thanks again to all who answered my original post, the suggestions and advice were very helpful.
One question, or maybe 2. Would a light salt rub be beneficial in helping to develop a protective rind? Would a lard/muslin bandage be appropriate/beneficial for this cheese which I am planning to age 6-8 weeks, subject of course to what I observe during the aging? Thanks all, AC4allU