Hi all, newbie here -- I started making cheese just a few months ago. My first aged cheeses have been reaching maturity, or at least the point at which I can't stand to wait anymore. So far, I've opened a "stirred-curd cheddar" (came out decent, but not overly cheddar-ish in flavor), a Gouda (quite good, I think), and now a "traditional cheddar." All were made according to the recipes in Home Cheesemaking by Ricki Carroll. The process seemed to go well in each case.
I sampled the traditional cheddar at two months of aging (took a plug, sliced off the end, replaced and re-sealed with wax), and was quite pleased; it seemed to be developing good flavor and texture. At three months, I couldn't wait any more and opened it up ... and was a bit disappointed.
First issue: when I removed the wax, the surface of the cheese (and the inside of the wax) was quite greasy. I'm guessing that is not normal or desirable? If so, any hints about what might have gone wrong?
Second issue: the flavor and texture are not as good as I'd hoped -- certainly edible, but just okay, not nearly as good as the Gouda has been. There does not seem to be much distinct cheddar taste. The texture is quite dry, not at all creamy, but also not flaky like a really sharp cheddar.
I realize the second issue may be too broad to offer any particular hints, but I would certainly welcome the benefit of any wisdom or experience that anyone would be willing to share!
Andy