A cheshire-style cheese made with 16l shop-bought milk pasturised at 66 degrees for 30 minutes, following the recipe in 200 Easy Cheeses.
Looking afterwards at the recipe given on the New England Cheesemaking page, I realised that I did not add enough annatto to give it the typical Cheshire colour, which is a bit disappointing: next time I'll know to add quite a bit more.
After the cheddaring some of the curds had formed quite solid blocks, but there were also quite a lot of loose crumbles. Next time I think I will wrap the curds in cheesecloth to help them consolidate more evenly.
Once cut into pieces the curds were very, very firm, and even after pressing overnight the knit was not good. As the book suggests, I dipped the cheese in scalding water and pressed it for a few more hours (half a day, actually), which removed most of the major chasms; but as you can see, the surface is still quite pitted, and the unevenness still apparent through the wax.
It smells quite luscious, though. (At least, it did before I waxed it - now it smells of wax)
By Christmas it will be just three months old, and hopefully ripe for tasting.