Nice rind Rizzo! A cheese to you.
Remember, we're working with the same pasturized milk, blended from all over by Fontera. The cheeses you mentioned all come from cows grazing on particular local flora, etc. It does make a difference. Also, as Boofer pointed out, depending upon when you cut it can make a difference. You're just over 2 months in, which is a young Wensleydale. The thing is to get your cheese making to the point where you're pretty confident with how each make went, then start aging some out a bit longer to find the point they peak for you. For me, most cheddars really start to improve after 6 months or so, except caerphilly, which I tend to dig into very early on to get that young cheese tang. The next thing is to start mixing up the cultures you use, as that will widen the differences. So many things to play with!
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