I'll be on vacation in a few weeks and I'll have some time to make some "out-of-my-repertoire" cheeses. I'm specifically planning on trying to create a CHEDDAR-PARMESAN hybrid, much like a Dubliner or Bellavitano.
The Main objective: Cheddar-type body, Pamesan-like taste (sweet and sharp).
Anyone have an opinion on some starting points for my little experimentation?
Choice of culture?